Just Married Fish Stock
A beautifully smooth broth
This fish broth from Just Married has a beautifully smooth flavor, evoking all the goodness of the sea. It’s a wonderful base for any seafood dish.
TASTING NOTES FROM THE CURATOR
Just Married Fish Stock is made only with the freshest and most natural ingredients, cooked with artisan methods, ensuring quality homemade goodness.
This fish broth isn’t actually fishy in taste. In fact, its fish flavor is subtle, but brilliantly balanced with the vegetable flavors combined with it. It’s a beautiful, rich broth, with a good body and versatility.
The Just Married Fish Stock is a great base for soups and sauces, and will wonderfully and perfectly reinforce any seafood dish. Like the French classic, bouillabaisse, which isn’t as complicated to make as you think:
- • First, make the Sauce Rouille. In a blender, mix together Just Married Fish Stock, peeled garlic cloves, red hot pepper, salt, and soft white bread (pulled into bits). Blend slowly until smooth. While blender is running, slowly add in olive oil. Stop blending once olive oil disappears into the rouille.
- • In a large pot, heat olive oil on medium-high heat. Add in sliced onions, sliced leeks, and fennel. Stir together until vegetables are coated in olive oil. Cook until softened but not browned.
- • Add in minced garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until tomatoes are soft, about 10 more minutes.
- • Add in 3 different kinds of fish fillets, cut into 2-inch pieces. Add in some water, and Just Married Fish Stock. Bring to a boil, and cooked uncovered for about 5 minutes.
- • Add in mussels and/or clams, and squid and/or crab. Make sure the shellfish also gets covered in liquid. Boil uncovered for 10 more minutes.
- • Season with pepper and salt, then remove bay leaf, thyme, and orange zest.
- • To serve: place a thick slice of crusty French bread on the bottom of each bowl, and place a dollop of the sauce rouille on top of the bread. Pour in the soup with a ladle, portioning out the seafood into the bowls.
FROM HUMBLE BEGINNINGS
Bouillabaisse was a dish created by Marseille fishermen making their meal when they returned to port. They used the common rockfish and shellfish that were too bony to be served in restaurants, and cooked them in a cauldron of water on a fire, seasoning them with garlic and fennel. Eventually, when tomatoes were introduced from the Americas in the 17th century, those were added, as well.
As Marseille grew in the 19th century, this fisherman’s stew began appearing in restaurants and hotels, being served to upper class patrons. The recipe became more refined, with the use of fish stock, and the inclusion of saffron. Eventually, it spread to Paris, and then the world.s
Both bottled and canned stock must be kept in a cool, dry place, away from moisture, sunlight, and heat. Bottled stock can also be kept in the freezer for 6-9 months. Once the bottle is opened, refrigerate immediately; it will last for 3-4 days. Canned stock must be transferred to an airtight container once opened. It will last 3-4 days in the refrigerator.