Blackfish Marsala Video

[reason162]

Tog really stands up to heavy flavors, very versatile fish!

https://www.youtube.com/watch?v=AmlmABR7DQM

[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

[Jigman13]

Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?

[reason162]

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.

[reason162]

Originally Posted by Jigman13

Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?

It turned out pretty clean, I got lucky with that bottle of marsala. For veal marsala I might go with a heavier chicken stock, or brown veal stock. But for fish...that marsala + a very light chix stock was a winning combo.