Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Fish Stock (if making your own) 1 hour hour
Total Time 1 hour hour 35 minutes minutes
A note on the fish (frozen vs. fresh): Frozen really is grand for all the seafood - and that’s exactly what I used once it was all de-frosted and at room-temperature. If you want to use fresh seafood, then that’s fine too.
Now, if you go the frozen route, make sure you allow all the seafood to defrost fully. That matters because if it’s still icy cold it’ll take longer to cook, so about room temperature is the way to go in our recipe.