Fish Stock Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 15, 2005
The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of clam juice, for extra flavor. Very good when used in my seafood chowder recipe!
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Reviewed: Jul. 15, 2007
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland.
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Reviewed: Sep. 6, 2008
Fantastic - easy and delicious!
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Reviewed: Sep. 22, 2010
Plain, simple and no wine or weird ingredients. Wheee
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Cooking Level: Expert

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