Day two: take the bones and vegetables from yesterday's stock out of the refrigerator, fill the pot with cold water, and do it all over again.
I've never tried remouillage like this before; it sounded like cheese paring. But the ten hours of simmering on Saturday left me just 32oz of stock — very strong, rich, gelatinous stock to be sure, but it's still just four cups. So, once more into the breach.
And it worked nicely; nothing more added, and it still came out rich and flavorful. I took 3 or 4c for dinner and still had a quart and a half to freeze
- watercress soup, with toasts and gentleman's relish
- red snapper, poached with onions, mushrooms, and garlic
- leftover chocolate bread pudding with southern whiskey sauce
This was also my first encounter with the Super 88 fish counter, which looks very promising. Many tanks of live fish, and lots of fresh fish I've never tried.