I want to add various types of seafood into the soup for flavor but I don’t want all the varieties to remain in the soup. Is there a bag to use

John Pesce


Nancy March 25, 2019
If you have a pot with a built in steamer (like one for boiling pasta), you could use that to cook the fish then drain the solids.
Or cheesecloth, tied up.
Or a clean loosely woven cleaning cloth, which also can be tied.
Nancy March 25, 2019
Meant "strainer" (not "steamer").
Fleur March 24, 2019
I would use the same kind that you use to make cheese or milk. This way it adds the flavours but keeps the bits in.

Otherwise I would recommand using fumé which is a kind of seafood broth.
John P. March 24, 2019
Thank you so much
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