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Anty Ep | 09-12-2007 09:48 PM
fiske bolle shelf life :DI saw a thing about Provencale foods last night on the televitz. They made bouilliabase which is basically fish soup or bisque. So I whipped up my own version tonight. I chunked in some tomatoes the neighbor gave, some onion, one jalapeno from my garden and two banana peppers from it, some chive from the garden, some carrots, sauteed all that in olive oil. Then I added a can of tuna and three cloves of garlic, some beer, some brandy, the fish stock from a ten year old can of fiske bolle, and simmered it for an hour, reduced it pretty good. On tv they threw in some fish carcasses and then strained it all out at the end. I didnt have any fish carcasses so I thought why bother straining, I will keep all that good fiber and hit dat mofo with the hand-blender. SO I blends it up good. Tjhen I seasoned it with some kosher salt a sadly misinformed person gave to us once, not knowing that in my house we only use dehydrated French sea salt when we need large crystal salt, not kosher. This was a sketchy attempt at soup on my part so I didnt want to waste the good stuff so I chunked in the kashrudut sel. I then also added some cayenne pepper and crushed black peppercorn and paprika. Then I chunked in some cream cheese and salmon I mixed up last week with some salmon leftovers, going on the third recycle of that salmon, ha, now thats frugal-- and a cup or so of half and half and some milk. Oh and a teaspon of sugar and some of that nasty sriracha chile sauce. I think that has nuoc mam in it, kind of fishy too. Well anyhow when I ladled it out I added the fiske bolle, which smelled a little gingery like tod mon pla-- which was funny to me since they were norweigian fish balls not zipperhead ones. By now you probably think this sounds nasty like some hapa cross between a Mexican a Viet and a Nordling. Well, ok, call it eclectic. But believe it or not my wife and son both finished their bowls minus the fisk bolle. The daughter only had a couple spoonfuls. Served this with cheapo lobster cakes from walmart and some potato crusted cod. And beer. The best food is peasant food. Peasant, poor folks like me, try to save foods not throw them out, make due with what ya got. Like the French eating offal in fancy restaurants and such. That is the fun and challenge of cooking, frugality.

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