[dgax65]

Hey Adi, thanks for the post on the fish soup/stock. I'm not big on soups, but it was pretty good. I removed the meat from the carcass as soon as it was tender and then continued to reduce the liquid. I strained the stock twice to get a clear, smooth texture and look. I had enough stock for soup and for making a fish base.

Soup
1/2 large onion-diced
2 parsnips-diced
4 carrots-sliced 1/4"
1 bundle of asparagus-cut into 3/4" pieces
1/2 bunch of flat leaf parsley-finely chopped
1/2 lemon
1/2 cup white wine
4-5 cups reserved meat from carcass
salt, pepper, spices (I used a little Italian seasoning mix and some red pepper flakes)

You need large, deep pan or a stock pot. Add olive oil and heat on med-hi. Sweat the onions for a few minutes then add the carrots. After 5-8 minutes, add the parsnips and asparagus stocks. Salt and pepper to taste. I gave this about 10 minutes until the sugars from the carrots and parsnips started to caramelize. Deglaze the pan with wine and reduce until it is nearly all evaporated. Add fish stock and lemon and simmer until veggies are tender. I added the asparagus tips at about the halfway point. When the veggies are tender I returned the chunks of meat to the pot and turned off the heat. The meat just needs to be warmed through at this point. Serve with some nice crusty bread.

I kept reducing the stock overnight. It is now a thick, rich brownish-amber color and very strong. I think this fish base will get a lot of use over the next few weeks, as I try some new fish recipes.