I would adapt the idea to a seafood risotto. It's really the same concept.
I've never made a fish stock before, but your reply prompted me to do an internet search. Turns out making fish stock is even faster than making chicken stock! You just need some fish bones and heads.
I would adapt the idea to a seafood risotto. It's really the same concept.
I've never made a fish stock before, but your reply prompted me to do an internet search. Turns out making fish stock is even faster than making chicken stock! You just need some fish bones and heads.
Thanks so much, Kevin!
I would adapt the idea to a seafood risotto. It's really the same concept.
I've never made a fish stock before, but your reply prompted me to do an internet search. Turns out making fish stock is even faster than making chicken stock! You just need some fish bones and heads.
I like Hank Shaw's take on it here:
https://honest-food.net/fish-stock-recipe/
Salmon risotto is something I often order at a fav restaurant. At home, I often cook with vegetable stock. Here's a favorite recipe from the Blue Zone cookbook. https://www.bluezones.com/recipe/barley-butternut-risotto/
Nice! Thanks for sharing Nicole. 😊