Monday, June 21, 2010
Fish and Sweet Potato Soup
When it comes to soup, your stock is KEY. Tasty stock = tasty soup (well most of the time anyway)
On Saturday I made fish stock with the shrimp heads and shells I had saved. Making stock is easy and my criteria is as follows; make stock so flavorful, that it can stand on it's own. Meaning you can give someone a spoonfiul, and they say "hmmmm that's good soup".
Try this for fish stock;
Mix all ingredients together well. Now add water. Bring to a boil, turn down heat and simmer. I let it simmer for an hour or so. If there are people in your house that don't like fish...you might want to have a little talk with them...as this stock WILL make your house smell nice and fishy. When done, pour your stock through a mesh colander. Now you have delicious fish stock to make soups with. The stock should have a dark color to it.