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Morante -> RE: Flamenco Food Thread (Dec. 12 2012 19:09:21)
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Caldo or stock is an essential part of any kitchen: here is a good recipe for fish stock which makes for a great seafood rice:
Put a couple of litres of filtered water in a large cooking pot and add the bones, head, etc of any white fish. Gelatinous fish such as sole or monkfish are preferred, though my favourite is the shell of a lobster. Blue fish, such as tuna, should be avoided.
When the pot comes to the boil, remove the white foam, lower the heat and add onion, leek, parsley, a glass of white wine and a little olive oil.
Allow to cook on low heat for half an hour, then remove from the heat and allow to cool. Strain well. This can be frozen, preferably in small tubs for convenience.
If you are using meat bones, allow to cook for longer.
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