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In a 5 quart heavy bottom cooking pot add chicken broth and three dissolved bullion cubes. Add fresh or frozen Striped Bass, cover and simmer gently until almost flaky. Set aside to cool. In a 10-12 quart heavy bottom pot, saute minced onion in olive oil. Add drained potatoes, salsa, clam juice and V8. Using low heat, bring mixture to a gentle simmer. Boning Fish: Using fingers, carefully separate fish flakes from fish carcass. Add flakes to broth. Strain fish liquid to remove remaining debris. Add to broth. Add butter and season with Chef Paul Prudhomme's Seafood Magic and Tuscan Spicy Garlic Blend to taste. Serve with Oyster crackers or Herb Seasoned Croutons.
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Non-stick grill mat for delicate fish, small vegetables
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Professional-grade blender — silky purees, hot soups, nut butters