It’s a good recipe. They go stale very quickly though. I tried to improve that by doing a utane style bread. But it didn’t help. Freeze whatever isn’t eaten immediately.
I put the fish heads and herbs into a cheese cloth. Made it a lot easier to pick out from the broth. I squeezed them to death To get out every last ounce Of taste. I used cod and this needs to be cooked first. When it’s about 50% done, add the shrimp and other shellfish. I used precooked mussels and clams that were shelled. Easier. I served with my own focaccia. It tastes very good with buttered bread and a white wine. The next day I added Some leftover broth from mussels Provençal. This took it way over the top.
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