Seafood stew base?

[WheresMyBobber]

I don't like tomatoes, but I do enjoy a nice seafood stew with a light tomatoe base/stock. I'm looking for a recipe for a base that I can add to or subtract from to suit my taste, and add what ever seafood I want to complete the stew (fish, shrimp, scallops, mussels, crab, etc...). I'm guessing the ones I've had that I enjoy have tomatoe sauce/paste, butter and/or cream and ???

Do any of you have any good recipes you'd be willing to share?

[Fshklr]

CIOPPINO..Yum :grin:

Heres a link for a recipe that can be a guide of sorts.
cioppino is our Christmas eve tradition for over 24yrs
web page Cioppino

Here's another
American version (easy)

[ 02-09-2004, 06:52 PM: Message edited by: Fshklr ]

[Small Fry]

Chicken broth works real well. OR

The one I like the best is the juice from freshly cooked crab. After you cook your crab keep the belly up. When you get ready to pull the shells off lay them in your hand belly up so the juice stays in the shell. Dump the juice in a jar and let it seperate. Pour off the top stuff not the chunky stuff. Use it a s a started for your seafood soup.

[pdxkevin]

ooohhhh... that was a close one... I was so very tempted to suggest our family business. I read the fine print under Ifish Community Vendor Rules and decided it best not to test those waters. sorry. When our company grows we would like to be Ifish sponsors. Since we aren't currently, I best hold my tongue.

So how else could I help? Recipes. I got recipes. Let's see... I think that either a cream base or good chicken soup base should work nicely. You might also look into mixing your chicken broth with some clam juice (probably at 3:1 ratio).

You may want to reserve the juice from your last crab boil. Drain it through a paper towel lined strainer and freeze it in one cup or two cup sizes until needed.

You can take the head and skeleton of a fresh filleted fish, boil it down with some water, tarragon, little salt and pepper, a bay leaf, a cup or two of white wine/champagne, and a pinch of file. After simmering for an hour or two, strain it and freeze it like above. This should give you a good clear fish stock.

[ 02-10-2004, 06:59 AM: Message edited by: pdxkevin ]