Editor's note: Use this recipe to make Black Rice with Squid .
- Fish stock can be made with a mixture of any white fish and crustaceans, and crabs are a very good addition.
Recipe information
Yield
For 12 1/2 cups
Ingredients
5
tsp olive oil
14
oz crabs
3
3/4 lb fish
1
gallon water
Need to make a substitution?
Preparation
Put a large pot over medium heat, then add the olive oil. Add the crabs. Cook for 3-5 minutes. Add the fish. Pour in the water and bring to a simmer. Skim the foam from the surface. Simmer for 20 minutes, then strain through a fine-mesh sieve. Cool before putting into containers.
Reprinted with permission from From The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià, (C) © 2011 Phaidon Press