One Dorade, Two Ways

Here's a recipe for a delicious dinner for two that keeps on giving.  I'm trying to do the picture thing, perhaps by next week I'll have more of a step-by-step thing going!

Part One - Broiled Whole Dorade:


Dorade or similar whole fish, 1.5-2 lbs.


Sea salt


Black pepper

1-2 Tbsp olive oil

Method:

1. Gut, fin, and scale the fish, if that wasn't done already.
2. Generously rub the skin and cavity with a mixture of sea salt and ground pepper.
3. Place the fish on a small broiler or chicken roasting pan.
4. Brush the fish with olive oil, and broil on the highest setting for 8-10 minutes.
5. Flip the fish, brush again with oil, and continue to broil for another 8 minutes, until flaky.
6. Deactivate the smoke detector and enjoy!

Part Two - Dorade Stock:


Dorade bones and head, and any other bits


Pan drippings



1 medium onion, coarsely chopped


1 large carrot, chopped


1/2 cup of celery, sliced
1 bay leaf



10-12 sprigs of fresh thyme

6 cups of water

1/4 cup of lemon juice




Method:

1. Pour the pan drippings (olive oil and fish fat) into a stock pot.
2. Saute the onion for about five minutes over medium heat.
3. Throw the remaining ingredients into the pot, add the liquid, and bring to a boil.
4. Don't forget to add the scrapings from the broiler!
5. Reduce the heat to a simmer, and simmer for 45 minutes.

6. (Optional): Guard the pot against invaders!


7. Strain the stock with a fine mesh strainer or cheesecloth.
8. Refrigerate (use within 2 days) or freeze (use within 3 months) the stock.