Quote:
Originally Posted by hartattack
Another great Catch n Cook vid - thanks Roger. I've always used Chicken stock for Marsala but I'm curious if a Seafood stock would work ? And thanks for pointing out that Mushrooms have Gills  |
Haha yes, they do have gills!
I generally avoid reducing fish stock if I can, and if I have to reduce it down to a sauce consistency...I'd strain it through a fine chinois then cheesecloth first. For this sauce, I don't think there would be any benefit to using fish stock. If you taste any kind of stock through the marsala...it's probably a bad thing. Chicken (and veal) stock is considered "neutral," fish stock definitely not.
