Tag Archives: Fish Stock

Too Windy to Fish

Just about gone

Just about gone

It was really windy here yesterday-way too windy to be out in our little tinny so we just hung around the van for the day making a batch of our favourite pickled fish going down to the bay for a swim, then heading down again with a bottle of wine at sunset. After lingering there for an hour or so, it was time to go back and cook our dinner.

I took a couple of photos in the morning to show just how quiet it is here right now. The quietest we have ever known it! We are parked up in our favourite spot by the road, close to the ablutions block and I reckon there would normally be 20 other vans surrounding us. Right now there’s two and it’s been that way for a week. Those two vans belong to some guys building a new pub across the road and they reckon it’s them and the possible noise keeping the sites vacant, but in a busy year, management would just say “suck it up” to anyone who needed to stay but didn’t want to stay here. NO, it’s super quiet is the truth.

Vacancies at Coral Bay 2

Vacancies at Coral Bay 2

We caught 5 spangled Emperor the other day, so I had Russ save me a frame when he filleted them to make stock. I have plans to make a fish soup along the lines of  our favourite Tunisian Fish Soup (fish stock, tomatoes, saffron, cumin, paprika, garlic, potatoes) but will look for something a bit different this time.

Cooked and ready to eat. Cheek meat was amazing

Cooked and ready to eat. Cheek meat was amazing

We’d kept the smallest fish caught Tuesday to cook whole. No recipe as such, but I mixed equal amounts (about 2 tablespoons of each) of soy and black vinegar, added in grated ginger, a big dollop of jarred garlic, a chopped chilli and a half teaspoon of 5 spice powder. Then wrapped the fish in foil and baked until he reached 60c. Rested him while I finished off the fried rice. Both of us reckon it’s one of THE best dinners we’ve eaten in ages and well worth staying home for.

Fish Stock

  • 1 fish frame-inc head, should be a white fish like snapper or emperor
  • 1 onion, chopped small, (leave skin on for a richer colour)
  • 1 carrot, peeled, sliced thinly
  • 2 celery sticks, sliced thinly
  • 2 cloves garlic, skin on, smashed
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 tablespoon vinegar (supposed to release the calcium from bones)
  • 1 tablespoon sugar (supposed to balance the vinegar out)
  • A few stalks of parsley ripped up
Fish Stock

Fish Stock

Method

  1. Put all ingredients in a large saucepan and cover with cold water.
  2. Bring to the boil, reduce to a simmer and cook for 20 minutes Any more and the proteins in the bones start to break down.
  3. Strain and discard the solids.
  4. Wash out the pot and return the strained stock to the heat.
  5. Reduce over high heat until about a third remains. I do this for a stronger stock and to cut down on freezer space (if that’s where it’s going). Can always add in more water if you want to when you defrost.

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Port Smith Day 3

Launching the boat at low tide

Launching the boat at low tide

The sandflies have shown up and are giving us hell-Russ more hell than me! We have plenty of repellent, but I hate using the stuff but it has to be done.

When I was a kid, my mum used to often make us a lunch she called “some neggs and some nam and some nonions” This dish (which we had for lunch today) is based on that

Smoked fish scrambled eggs

  • 1 tablespoon oil
  • 1 large onion, sliced
  • 4 eggs
  • ¼ cup milk
  • Clove garlic, crushed
  • Salt and pepper
  • 100 g smoked fish, flaked
  • Hot buttered toast to serve

Smoked fish scrambled eggs

Method

  1. Heat the oil and cook the onion sitting, over medium heat until well softened and very lightly browned.
  2. Whisk together the eggs, milk, garlic, salt and pepper to taste
  3. Pour this egg mix over the cooked onions and let the mix set a little. Start pushing the cooked stuff to the centre, tilting the pan to let the uncooked egg run to the edge.
  4. After a minute or so, add the flaked fish.
  5. Continue pushing the cooked eggs to the centre until they are done. They’ll cook on a bit whilst you are serving them so take them off whilst they still look creamy.
  6. Spoon over the hot buttered toast then serve.

Dinner tonight was a soup I make quite often as we love it. With no access to the recipe, this will be from memory. I’m using homemade fish stock in this that we brought along with us from Warrnambool. The original recipe uses water, but I like to use all the fish if I can so often make my own stock.

Tunisian Fish Soup

  • 2 cups fish stock
  • 2 medium potatoes, sliced about 1 ½ cm thick
  • 2 small tomatoes, cut into 4 wedges
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (I used smoked)
  • 1 tablespoon olive oil
  • Salt and pepper
  • Fish fillets, enough for two people
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley (I have no parsley so used fresh coriander)
  • Crusty bread for dipping

Tunisian Fish Stew

Method

  1. Heat the stock and add the potatoes, tomatoes, garlic, lemon juice, cumin and paprika. Simmer gently, until the potatoes are cooked.
  2. Add the olive oil and season to taste with salt and pepper (make sure it’s well seasoned).
  3. Place the fish fillets in the broth and cook until done to your liking (don’t overcook though)
  4. Break the fillets into large serving chunks, then spoon over the soup. Sprinkle generously with the fresh herbs.