Fish stock paste recipe from the "My Way of Cooking" book

[Gundable]

My paste isn't a paste at all, it is a liquid.  Is this normal? I used cod, prawns, mussels, and squid.  I followed the directions exactly.  Should I toss is and just use more solid fish?

[judydawn]

I've just checked the recipe reviews from this book Gundable but unfortunately no-one has posted a review on the fish stock paste.  Looking at the recipe which has no liquid added at all, I cannot understand why yours is not a paste but maybe the squid had something to do with it.  It would obviously do the job of flavouring dishes though so could you freeze it in very small ice-cube trays in 1 - 2 tsp quantities to flavour 500mls - 1 litre of water.  It would be such a waste to throw it out if the only problem is the consistency.  Next time I would stick to firmer ingredients to see if you have more success with the recipe. 

[cookie1]

What a disappointment. I agree not to throw it out, do as Judy suggested. I've never made fish stock as I find the smell a bit off putting, although I love seafood.