On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:

> In article >,
> Gloria P > wrote:
>
>> Swedish Fish Soup, Laura's (Serves Four)
>>
>> 1 lb. mild fish (cod, salmon, etc.)
>> 1 onion
>> 1 Tbsp. butter or oil
>> 1 fish bouillon cube
<snip>
>> gloria p
>
> How does this differ from chowder? (And where do you get a fish
> bouillon cube?)

the better than bouillon people evidently also put out a clam and a lobster
base:

<http://www.amazon.com/s?ie=UTF8&search-alias=grocery&field-brandtextbin=Better%20Than%20Bouillon>

it seems to me also there is a jarred fish bouillon (powdered in jars like
beef or chicken) that i see in my grocery, possibly in the hispanic food
section. maybe cubes, too. if you're interested, email me and i'll send
you some.

your pal,
blake

blake murphy wrote:
> On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> Gloria P > wrote:
>>
>>> Swedish Fish Soup, Laura's (Serves Four)
>>>
>>> 1 lb. mild fish (cod, salmon, etc.)
>>> 1 onion
>>> 1 Tbsp. butter or oil
>>> 1 fish bouillon cube
> <snip>
>>> gloria p
>> How does this differ from chowder? (And where do you get a fish
>> bouillon cube?)
>
> the better than bouillon people evidently also put out a clam and a lobster
> base:
>
> <http://www.amazon.com/s?ie=UTF8&search-alias=grocery&field-brandtextbin=Better%20Than%20Bouillon>
>
> it seems to me also there is a jarred fish bouillon (powdered in jars like
> beef or chicken) that i see in my grocery, possibly in the hispanic food
> section. maybe cubes, too. if you're interested, email me and i'll send
> you some.
>
> your pal,
> blake

Knorr and Sázon brands make a shrimp bouillon that can be found in the
Latino sections of food stores. Warning: it is very salty!

--
Janet Wilder
Way-the-heck-south-Texas

In article >,
Janet Wilder > wrote:

> blake murphy wrote:
> > On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:
> >
> >> In article >,
> >> Gloria P > wrote:
> >>
> >>> Swedish Fish Soup, Laura's (Serves Four)
> >>>
> >>> 1 lb. mild fish (cod, salmon, etc.)
> >>> 1 onion
> >>> 1 Tbsp. butter or oil
> >>> 1 fish bouillon cube
> > <snip>
> >>> gloria p
> >> How does this differ from chowder? (And where do you get a fish
> >> bouillon cube?)
> >
> > the better than bouillon people evidently also put out a clam and a lobster
> > base:
> >
> > <http://www.amazon.com/s?ie=UTF8&sear...andtextbin=Bet
> > ter%20Than%20Bouillon>
> >
> > it seems to me also there is a jarred fish bouillon (powdered in jars like
> > beef or chicken) that i see in my grocery, possibly in the hispanic food
> > section. maybe cubes, too. if you're interested, email me and i'll send
> > you some.
> >
> > your pal,
> > blake
>
> Knorr and Sázon brands make a shrimp bouillon that can be found in the
> Latino sections of food stores. Warning: it is very salty!

I save shrimp shells in the freezer for home made shrimp stock. Usually
(if I can get there), I'll hit the asian market for head on shrimp when
I'm ready to make shrimp stock, then use the heads for it along with the
collected shells.

It comes out WONderful.

You don't really need the heads (the shells are enough) but it makes for
a slightly richer stock.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama