Joy's Fish Fumet

Joy’s Fish Fumet with salmon Belly

I bought two huge heaps of salmon belly—it looked so delicious and fatty and frugal at the store. At home though, it looked like what it was: a mish mash mix of scales flaking off, snaky long pieces of skin, wedges of pearly blubber, and fins.

I betray myself for what I am: not a fishwife. I like fish, but I’m a novice, and my attempts at tugging and slicing the gorgeous deep-orange sushi-grade salmon belly off of the offal? Not successful. Stock to the rescue! Three cheers for any food that lets you throw alarming garbage in, and strain gorgeous nourishment out.

2 tbsp butter

2 lbs fish heads and bones

1 sliced unpeeled onion

1 large leek

1-2 garlic cloves

1 c. white wine

1 tsp lemon juice

Cold water to cover

Bouquet garni

Melt the butter in a stockpot, and cook the vegetables about 5 minutes on medium-low. Add the fish and cook until they begin to turn opaque, 5 more minutes. Don’t let anything brown. Add the liquid and bouquet garni and bring to a boil, reduce the heat and simmer gently, uncovered, skimming often for 20-30 minutes. Strain and cool uncovered, then refridgerate covered.

Rating: A+. Ah... this is why I heart Joy. A warning though-- this made my house reeky for three days.

How To Cook Everything Lightning-Quick Fish Soup

How to Cook Everything Lightning-Quick Fish soup

5 c. fish stock (Joy’s Fumet)

1 onion

1 tbsp garlic

1 tsp paprika

1 tbsp olive oil

1 c. canned tomatoes with juice

Salt and pepper

1 ½ lbs seafood (I used shrimp)

Minced fresh parsley for garnish

Combine all ingredients except for fish and parsley. Boil, then turn to medium and cook for 5 minutes. Add the seafood and cook through—about 5 minutes. Garnish with parsley!

Rating: A, easy, yummy, hearty.

Joy's Spicy Seafood Stew

Joy's Spicy Seafood Stew

Olive oil
onion
celery
1 jalapeno pepper
2 garlic cloves
1 28 oz. can of tomatoes
2 cups clam juice
1/2 cup red or white wine or additional clam juice
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 lb skinless cod fillets, cut into 1" cubes
8 oz shrimp, peeled and deveined.
salt and pepper
1/4 c. chopped basil or parsley

Heat the olive oil and brown the onion, celery, pepper and garlic in a skillet for 3 minutes.
Transfer to a slow cooker, add the tomatoes, liquid, and red pepper flakes.
Cover and cook on the low setting for 4 hours. Turn the setting to high. Add the seafood. Cover and cook until the fish is opaque-- 10 minutes. Add the chopped herbs and salt and pepper to taste.

Rating: A
It would be lovely with some crusty bread, and a drizzle of olive oil over the finished soup.