Talk:False albacore/@comment-69.203.17.19-20140718174415

cooked lightly in a soup made from the copious bones etc, I immersed it in olive oil with a little salt. ABSOLUTELY DELICIOUS, and the leftovers will keep a while..

The soup base is:  make a roux and saute in it a leek, tomatoes, celery and lots of parsley or else a chopped fennel, when soft add fish bones, skin, head, fins.. Don't be afraid of the blood, though it's a good idea to rinse fish after butchering. Add fish fillets cut up in a strainer so you can remove when done. Do not over cook. Add saffron to taste and turn off fire. Strain and mix with some aioli and/or pasta. Serve fish as tuna salad with tomatoes. It doesn't get better.

Peter

dr.pemaro@gmail.com