Well Minestrone didn't have meat until recent times so what do you suppose they did? I'll give you a hint - it's time consuming.
Whipping cream is your friend. Just go easy on the fish if it's a darker flesh after cooking, like salmon.What about shrimp or fish soup?
You'd never know in Italy until you taste it since there is no actual meat in minestrone.
The chef I've got my minestrone recipe from specialized in traditional local dishes like her grandmother used to make so I assume the ham bone was the base for minestrone for at least 80 years or so.
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What about shrimp or fish soup?
Didn't try that in Italy.
Fish soup was the local specialty and at the time a large steak came to 8000 lira in a restaurant while the fish soup was 35000!
Alcohol is only served for fish.
For fish, all dishes except liver are regarded.
If, however, liver would be served, this is also regarded as fish.
We sometimes use the shells, heads and tails from shrimps for a stock suitable for soups or stews. Smells like a morgue, but the stock is perfect.
Talking about cooking fish. The method of getting rid of the gadost (Russian for gafs ... that's another Russian word) of the bitter crap that floats on top used when preparing fish boil is interesting, but nothing to recommend at home using the stove.
Talking about cooking fish. The method of getting rid of the gadost (Russian for gafs ... that's another Russian word) of the bitter crap that floats on top used when preparing fish boil is interesting, but nothing to recommend at home using the stove.
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What about shrimp or fish soup?
Today i go for some shrimps with a kind of red thaicurry, the heads and shells will be used to make a small quantity of stock, this will be used for the famous Tom Yum Soup, imho this gives this special kind of taste which we call *Tiefe* ( depth? ). Its somehow like the echo of a superb wine.
When doing the stock , my nose tell me always there is something stinky, but the taste is what counts. My wife like has obviously different sensors in the nose and she like how it smells.
BTW:
Hope i can again more participate here , last year i had some very time consuming challenges and misses the qualified mind exchange here.
regards
Frank
Whiting is a cod relative, absolute marvel for fish stock.
Not easy to debone, but also whiting fillet is a special treat on a plate.
In these parts, whiting is considered just good enough for tins of cat food, dead cheap.
(Sardines are an oily species. When visiting Sicily, having Zuppa di Sarde is part of the 'cumpa' experience.)