Tuesday, January 17, 2017

545/1038 - Fish stock (for tomato risotto)

School holidays are my favourite time of year. Life slows down and all of my boys are around for my enjoyment. The two larger boys joined mini chef and I on our market trip last week, which pleased and surprised me in equal measure. My surprise came from experiencing two teenagers rising so happily at 6am on school holidays. A couple of special little souls right there...or perhaps they were just in it for the doughnuts. Either way, I was thrilled. 

Our fish of choice purchased on our family market trip was barramundi; one of my very favourite tastes from the ocean. We ate it simply, cooked in foil and stuffed with lemon and herbs. Not wanting my barramundi enjoyment to end, I used the carcass to make this lovely fish stock.  

I am renowned for making stock and then forgetting it is in the fridge. With this in mind I planned a risotto for the following evening, making the recipe up as I went along. It turned out beautifully, with the stock creating the most fabulous base and the final flavour featuring homegrown tomatoes, lemon verbena and nasturtium leaves and finished with a dash of smoked salt for good measure.

Holidays taste good! x

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