I have some lovely spot prawn shells, so I was thinking of making Judy Roger's fish fumet recipe from The Zuni Cafe Cookbook. The stock would be used for a variation of her cod chowder recipe, which includes saffron, orange,and fennel. I'd like to use a liquid that will not overpower the delicate flavor of the prawn shells. I do have in my pantry Lillet wine, dry sherry, many different kiinds of micro-brewery beers. Any thoughts if any of these liquids would make an acceptable substitute or should I just save making this recipe for another day? Many wine stores near me are closed on Sundays, so wine shopping today is not really an option. :)
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