Next time, I’ll use a bit less rosemary and I’ll find some way to contain it so I can remove it easily at the end (maybe a tea egg?). When I tested the broth the texture of the spices was unpleasant so I ended up skimming the rosemary out. Either that, or I’ll find a source of fresh rosemary which would probably solve the problem nicely. Oh, and two teaspoons of black pepper was a bit too much for us. It was very finely ground and just a bit too much.
I’m not sure the fennel was necessary; I added 1/2 tsp of oregano per one of the comments; and used a cup of apple cider because I didn’t have beer or white wine.
Oh, and did I mention just how amazing my house smelled while the stock was simmering?
I’ve never been to the restaurant you all are talking about, but this was awesome!
Now, could you please post a recipe for seafood gumbo?]]>