The Rambling Expat has been fishing a bit more than usual as we are on holidays at home. This week he caught and filleted a medium sized Barramundi (he is careful about Fish management and not taking too small-baby or too large-breeding fish). Once filleted and in the fridge, I stepped in and cut up the left over fish carcass and head. I threw some away (tail, gills and guts).
I placed all the salvaged bits into a pot of water on rapid boil for 15 minutes and then simmered for an hour and let it sit to cool down. Once the broth had cooled down, I sieved the liquid into another pot and picked the flesh off the fish bones (a slow and tedious process) to add to the liquid. I placed this in the fridge for the next day.
The next day I blended the jellied broth and flesh together.
In another pot I placed olive oil, garlic, fennel, 1 large spoon of tomato paste, carrot and a little broccoli stem until it was soft and aromatic.
I then added half of my fish soup-stock. I let it boil a few minutes then simmered for an hour. It was the most delicious soup I have had in a long time. As a child I loved bouillabaisse and the taste of this brought me back to those memories.
I was quite pleased with myself because not only did we use most of the fish up (nothing worse then a an animal dying for little) but we also saved ourselves money with the extra meals created. This soup was a family hit and will definitely be made again - however it is time consuming and might be harder to manage when we are back to our regular routine.
I'm not always great at using food wisely but when I do I feel a sense of achievement. How about you? Do you use your food to its full potential?
Stephanie @ Frugal Down Under.