Made with whole sardines plus my home-made stock for a real fishy flavour.
I am such a big fan of making my own stock. I don't get all fancy and cheffy. I don't try to make it clear and smooth or overly concentrated. None of this stuff you read about in books about chefs who drop in a coin and expect to see if it's heads or tails.
But every day I have a small fish for lunch so I keep the heads in a bag in the freezer. When I have a bagful, I simmer in salted water for a couple of hours, cook it down to a usable strength, sieve out the bones and pour it into jars. It makes such a difference to so many things, but rice most of all. No bought stock comes even close.
Scallops cooked separately.