On Mar 25, 10:05*am, Brooklyn1 <Gravesend1> wrote:
=

> Fish stock is effortless, inexpensive, and requires little cooking
> time... most fishmongers will include free heads and trimmings with
> your fish purchase. *Just be certain your fish and trimmings are fresh
> caught or don't bother... forget bottled clam juice. *There's no exact
> recipe, here's a start: *http://fishcooking.about.com/od/soup.../fishstock.htm


Yes, that was simple, relatively speaking - but I'm no regular
guy, as to me almost everything is a chore. I still like the Cuban
guy's recipe and have saved it. If I ever try it or my own version of
it, at that time I will decide if I'll go with the clam juice or with
the homemade stock. Until then I will divorce this issue from my mind
as the torment of indecision is too much for my gentle spirit and
could cause a stroke or heart attack or some as yet unnamed fatal
condition that would remove me from this world the way a drop of water
disappears in a puff when dropped into a pan burnt to smoking. I like
fish Brooklyn, but not enough to struggle over how to make it. I'm
lazy that way.

Thanks though,
TJ