I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth.
All the recipes I've found are for butternut squash soup, which is not as fun to make or talk about.
My concern is that the fishiness of the seafood broth/stock will overpower the butternuttiness, or make it taste flat-out disgusting.
I'm using Chef John's recipe for this.
Any input is appreciated. Thanks!