Guest guest Posted May 4, 2002 Report Share Posted May 4, 2002 I finished a double batch of NT's Oriental Fish Stock yesterday. I simmered for about 21 hours, used Turbot (I think), and the resultant stock was a deep yellow-green in color. The stock completely congealed after a night in the fridge, and I froze most of it for storage. I reheated some of the stock today and sipped it with some dill (thanks, Laurie) during supper. It is a bit fishy, of course, but it's pretty darn good. I'll make some again for sure, and I highly recommend it. DJ Quote Link to comment Share on other sites More sharing options...
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