When ever possible I use home made fish stock from either Black Sea Bass ( outstanding) or Blackfish ( second Best) or Sea Robin ( read Larousse). Heads without gills and the frames for the stock. If the shrimp are whole, steam them add to the stew at the last minute, reserve the liquor from steaming then make a stock out of the shrimp shells. The Sea bass and Blackfish fillets can be added to the stew. These fish are not easy to come buy in most stores. Shop in an Asian market when they usually have live fish or make a friend of a salt water fisherman or learn to fish. Lobster claws and legs not the carapace also added to the stock as well as the meat from the claws. Bon Appetite
When ever possible I use home made fish stock from either Black Sea Bass ( outstanding) or Blackfish ( second Best) or Sea Robin ( read Larousse). Heads without gills and the frames for the stock. If the shrimp are whole, steam them add to the stew at the last minute, reserve the liquor from steaming then make a stock out of the shrimp shells. The Sea bass and Blackfish fillets can be added to the stew. These fish are not easy to come buy in most stores. Shop in an Asian market when they usually have live fish or make a friend of a salt water fisherman or learn to fish. Lobster claws and legs not the carapace also added to the stock as well as the meat from the claws. Bon Appetite