FISH STOCK PHOTO RECIPES
HOMEMADE FISH STOCK RECIPE | ALLRECIPES
To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 5 -6 cups
Number Of Ingredients 10
Steps:
- Wash fish in cold water and drain well.
- Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
- Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 8.9 g, CholesterolContent 6.1 mg, FatContent 7.5 g, FiberContent 3.1 g, ProteinContent 26.3 g, SaturatedFatContent 1.5 g, SodiumContent 23.4 mg, SugarContent 1.3 g
FISH STOCK RECIPE | EATINGWELL
It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads and bones at the fish counter of your grocery store.
Provided by EatingWell Test Kitchen
Categories Healthy Leek Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 9
Steps:
- Rinse fish bones in cold water. Place in a nonaluminum stockpot with wine, onions, leeks, celery, garlic, parsley, thyme and bay leaf. Add enough cold water to cover, about 3 1/2 quarts. Bring just to a boil. Reduce heat to low, skim off any foam and simmer, uncovered, for 30 to 35 minutes, skimming occasionally.
- Strain stock through a fine sieve.
Nutrition Facts : Calories 1671.2 calories, CarbohydrateContent 45.7 g, FatContent 61.4 g, FiberContent 7 g, ProteinContent 173.4 g, SaturatedFatContent 4.1 g, SodiumContent 144.1 mg, SugarContent 17.3 g
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FISH STOCK RECIPE - FOOD.COM
I had prawn shells and fish heads left over once, I thought it was such a shame to throw it all out. So I came up with this recipe. You can freeze it in small portions to use when you want.
Fish trimmings can be skins, heads, tails, whole fish, shells of lobster,crayfish, prawns and mussels.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 110.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 110.4 per serving
- Cool stock and freeze stock in small portions for use when required.
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CLASSIC FISH STOCK RECIPE - GIANFRANCO BECCHINA | FOOD & WINE
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From foodandwine.com
Reviews 5
Total Time 45 minutes
From foodandwine.com
Reviews 5
Total Time 45 minutes
- In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat. Simmer the stock for 30 minutes. Strain the fish stock through several layers of moistened cheesecloth.
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FISH STOCK RECIPE | BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
From bbcgoodfood.com
Total Time 35 minutes
Calories 28 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Calories 28 calories per serving
- Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
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