By Jennifer Trainer Thompson
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Additional info for Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood
Shrimp-cleaning tools that split the shell and remove the vein in one motion are handy if you eat a lot of shrimp. Shrimp Bisque with Bourbon Serves 8 A bisque is a creamy soup made with shellfish; using the shrimp shells in the cooking process is a classic French technique to extract maximum flavor. Here, bourbon enhances the shrimp without overpowering it, and rice replaces some of the cream traditional in bisque. This bisque is a wonderful start to any meal, as it is not heavy and has a silky mouthfeel.
Jennifer Trainer Thompson, Molly’s Cove “I look for places that exist out of time. I look for an inarticulable quality to architechutre that bears the traces of human history. ” —Artist Gregory Crewdson Chapter 1 Soups and Chowders What a great word: chowder. “Chowdah,” my mother always said, flipping it off the roof of her mouth with gusto. A hodgepodge of flavors and textures, chowder was probably invented on the coasts of northwestern France and southwestern England in the 16th century, a make-do meal for fishermen that combined the day’s catch with what was in the garden or on shipboard.
Soak them in fresh water for 20 to 30 minutes (no longer or they’ll die), and then drain in a colander. Tear or cut off their “beards” and scrape the shells under cold running water with a stiff brush or knife to remove dirt and barnacles. Discard mussels that are chipped or broken. Mussels, like clams, will gape open when they’re dead. But not all open bivalves are dead. Tap open mussels with another mussel, or try to squeeze them gently shut. If one still stays open, pitch it; it’s not faking it.