Fishy chicken stock

[pideja]

It was stupid of me but I inadvertently mixed in some fish bones and head with the chicken parts while making chicken stock! Now I've got stock that should be chicken, and does tastes like it, but there's that fish smell that is distracting.

 

Any remedy for this?

[weinoo]

Do you have a cat?

[Duvel]

Make miso soup with it …

Edited November 21, 2022 by Duvel (log)

[heidih]

I think it would be nice in a SE Asian style soup with some curry paste and coconut milk to make "fishy" more palatable. Green vegetables and added protein of choice and some chewy noodles.

Edited November 21, 2022 by heidih (log)

[TdeV]

Hello @pideja, I haven't much to add about fishy stock. Glad you've found us a eG. Welcome!

[pastrygirl]

Would thinking of it as fish stock that tastes like chicken make it less distracting? 

 

Use it in dishes with other seafood flavors - shrimp risotto, chowder, gumbo, cioppino, that sort of thing.

[lemniscate]

Makes me think of Vietnamese baby clam noodle soup.   Embracing the fish flavors in your broth seems the only option at this point.