whew! boy am i glad thats done!
anyway, so i found that recipe and ended up modifying it a bit...
ingredients:
.5 lbs raw scallops (this was in lieu of clam meat which my market didnt have)
.75 lbs raw shrimp (i figured since i was cooking it all anyway, why cook them twice)
.75 lbs basa swai (i think just about any white fish will work)
.5 lb chicken livers (my market also didnt carry beef liver)
.5 small box of frozen spinach
.5 banana
1 small clove of garlic smashed
1 5.5 fl. oz can of tomato juice
3 packets of knox's unflavored gelatin
you will note that the chicken livers arent in the photo (i forgot them in the frige)
for a pot to cook everything in, i used a smallish pot i use for soups and such which you can also see in the photo.
now onto how i did it...
1) i pureed the shrimp. i found throughout all of this, that adding small amounts of water while pureeing/liquifying the ingredients helped a lot. it came out a thick paste:
2) then i pureed the basa swai. the result looked much the same as the shrimp, but more so.
3) next came the chicken livers with half the can of tomato juice. it purees beautifully!
4) then i pureed the scallops. you can see how liquidy the livers came out
5) then i pureed the spinach with the remainder of the tomato juice and the half banana. it was really weird. it turned completely green, but smelled like tomatoes.
6) then i mixed it all together to make a uniform color/texture. it smells pretty awful at this point
7) then began the slow boil. it REEKS when you do this. the livers outweigh the fishy smell of the shellfish. it looks like the photo below when its finished; the orangy tones turn to a more ocher color
8) then i boiled 2 cups of water and disolved the gelatin in it. i used a whisk constantly and added only one packet to the water at a time, making sure that each packet was dissolved before adding the next. you can only do this once the water is actually boiling.
9) then i added the gelatin to the fish food mix
10) i dropped 6 serving spoonfuls in each gallon ziplock bag and flattened, releasing the air as a i went (easier than it sounds). i got 6 bags out of my "halved" recipe. the bags are cooling on my counter. once cooled, they will go into the freezer and they should be ready to try out tonight!
