I have a tub or two of fish stock in the freezer from when I made a halibut dish a while back. It smells really fishy. What can I make with it? And what’s the best way to defrost it?
I’ve never messed with homemade stock, fish or otherwise, although I do have a bunch of chicken bones in the freezer. I have heard that fish stock might be good for seafood risotto.
A fish soup seems the obvious choice - chowder, bouillabaisse, cioppino, maybe an Asian preparation, etc…for efficiency’s sake I’d probably defrost in the microwave when I intended to use it.
Coippino would be my choice. When done properly it’s a big steamy bowl of seafood heaven.