Easiest Way to Cook Yummy Soup Base - Seafood, Fish Or Vegetable

Soup Base - Seafood, Fish Or Vegetable. Great recipe for Soup Base - Seafood, Fish Or Vegetable. I use this one tblsp @ a time for soups and sauces. I learned how to do it while investigating easier soup preparation at my work.

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soup Base - Seafood, Fish Or Vegetable. You can cook Soup Base - Seafood, Fish Or Vegetable using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Soup Base - Seafood, Fish Or Vegetable

1. You need 1 lb of Fish, shrimp/lobster/crab shells or mixed vegetables.
2. Prepare 4 tbsp of Animal fat or butter. I use beef fat because I like the 'Surf and Turf' Flavor.
3. Prepare 4 tbsp of Sea salt - you can use any edible salt here but if you use iodized salt use a little less..
4. You need 4 quart of Filtered water.

O) Roasting: Season with Base & oil. Cook at high temp. for short time, then lower temp for longer time. This allows meat to caramelize on the outside for flavor, while remaining tender & juicy inside. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Soup Base - Seafood, Fish Or Vegetable step by step

1. Use fat or butter to brown your shells, fish or vegetables. Once sufficiently browned (about 5-6 minutes) add the salt and half the water (2 quarts)..
2. Let reduce to about 2 cups of water over low to medium heat. If you are watching it then you can use higher temperatures..
3. Add rest of water and reduce to about 1 quart..
4. Using a sieve or colander with cheese cloth (or even a cotton towel) filter out all the chunks of material..
5. Using a smaller pot continue to reduce to stock further till the boiling bubbles start to last longer and the liquid becomes syrup like..
6. At this point you can reduce it slowly to make it more thick. Though I just let it cool and put in a small jar in the fridge. This will last up to 2 months in the fridge. Maybe longer. But I use mine up pretty fast..

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups. In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Serve this spicy tomato fish stew with chopped fresh parsley, plenty of white crusty bread to mop of the juices, and a green vegetable such as beans or broccoli.