Comments on: Soupe de Poissons à la Sétoise https://norecipes.com/soupe-de-poissons-setoise-recipe/ Sun, 23 Apr 2023 05:33:25 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-25049 Wed, 06 Feb 2019 05:33:01 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-25049 In reply to Curious.

Hi Curious, my guess is that most places in the US throw away the scraps, so you will probably have to talk to them ahead of time so they save them for you. I don't think many chain supermarkets clean their own fish (they're likely processed and filleted off-site), so you might not have any luck there. The best bet is to find a store that sells seafood, and talk to the manager/owner.

]]> By: Curious https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-25047 Wed, 06 Feb 2019 02:23:58 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-25047 Maybe a dumb question but do all fishmongers stock scraps and bones? Would they look at me funny if I went into my local chain supermarket in the USA and asked?

]]> By: Marc Matsumoto https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-8 Thu, 19 Jan 2017 07:47:50 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-8 Hi Toby, I'm the same way, definitely the best part. Good idea about adding sugar to the cure. I usually do that when I'm planning to serve it raw, though more to balance the sharpness of the salt. Adding sugar would certainly encourage browning and as long as you don't add too much it shouldn't make the soup sweet.

]]> By: Toby @ Platefodder https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-7 Wed, 18 Jan 2017 15:48:21 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-7 Bouillibase has always been a favorite here, but I've been one of those people stealing all the broth off the pot to soak up with bread. I wonder, would adding a small amount of sugar to the fish cure bolster the maillard reaction and give even more richness?

]]> By: Marc Matsumoto https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-6 Tue, 17 Jan 2017 00:27:18 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-6 Hi Stirlinghwy, I hope you enjoy! There are a lot of dishes that can be made with scraps that are quite delicious. That's basically the idea behind staff meals in restaurants. My goal is really more about reducing food waste than saving money though so I guess I don't really talk about cost savings much.

]]> By: stirlinghwy https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-5 Sun, 15 Jan 2017 15:10:13 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-5 Great, thanks. I'm really looking forward to making this. It's amazing how some of the more economical dishes can be some impressive. It would be interesting to come up with a $10 pp dinner menu of elegant dishes that are lesser known. I'm thinking this as a starter and maybe floating islands as a dessert. Thanks for your hard work. I love getting your emails.

]]> By: Marc Matsumoto https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-4 Sun, 15 Jan 2017 13:33:24 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-4 Hi Stirlinghwy, thanks, and yes, 2 teaspoons is plenty for the kilo of bones.

]]> By: stirlinghwy https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-3 Sun, 15 Jan 2017 08:05:04 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-3 One question, does it really only take 2 teaspoons of salt to sprinkle over a whole kilo of fish bones?

]]> By: stirlinghwy https://norecipes.com/soupe-de-poissons-setoise-recipe/#comment-2 Sun, 15 Jan 2017 08:04:08 +0000 https://norecipes.com/recipe/soupe-de-poissons-setoise-recipe/#comment-2 Looks magnificent!

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