Re: [london.food] Fish stew

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On Mon 06 Oct 2003, "Wistow, Kay" <kay.wistow@xxxx.xxx.xx> wrote:
> Don't cut your fish too small and don't over cook the fish; use a good
> quality stock to enhance flavour and add fish late in the cooking.

Thanks Kay.  I have some fish stock in the freezer.  It's about four
months old though - how long does fish stock keep frozen?  The list
archives say I made it at the end of May, from trout bits.
  http://lists.firedrake.org/london.food/200305/msg00042.html

Kake

• RE: [london.food] Fish stew Wistow, Kay 07:57 on 06 Oct 2003
  quality stock to enhance flavour and add fish late in the cooking.
  • Re: [london.food] Fish stew Kate L Pugh 07:35 on 11 Oct 2003
    Thanks Kay. I have some fish stock in the freezer. It's about four
• RE: [london.food] Fish stew Wistow, Kay 08:05 on 13 Oct 2003
  The maximum recommended length of time to keep fish frozen is 3 months,
  • Re: [london.food] Fish stew Kate L Pugh 09:26 on 14 Oct 2003
    Oh dear. I have 28lb of fish that needs eating in the next 2 1/2
    • Natalie Ford 19:03 on 14 Oct 2003
      Surely you can cook and then re-freeze it?
      • too deep to show
• Roger Burton West 09:46 on 13 Oct 2003
  Thank you.
• RE: [london.food] Fish stew Wistow, Kay 07:59 on 15 Oct 2003
  Yes, it does freeze, however trick is to undercook. tendency for flesh to
  • Re: [london.food] Fish stew Kate L Pugh 09:21 on 16 Oct 2003
    But can I leave it frozen raw for three months, then cook it, then
• RE: [london.food] Fish stew Wistow, Kay 09:31 on 16 Oct 2003
  Kake
  • Re: [london.food] Fish stew Kate L Pugh 18:11 on 17 Oct 2003
    Thanks Kay, that's excellent news. And thanks Natalie for thinking of it!

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