RECIPES WITH FISH STOCK RECIPES
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
Provided by Barney Desmazery
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 litre
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 28 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.9 grams carbohydrates, SugarContent 0.8 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.08 milligram of sodium
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.
- Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.
- Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.
- Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.
- Serve drizzled with olive oil and sprinkled with the chopped parsley.
Nutrition Facts : Calories 265 calories, FatContent 11 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 1.52 g salt, FiberContent 3.7 g fibre
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CHICKEN STOCK | JAMIE OLIVER RECIPES
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
- Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
From recipes.instantpot.com
Total Time 10 minutes
Cuisine Modern
Total Time 10 minutes
Cuisine Modern
- Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.
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FISH PIE RECIPE | GORDON RAMSAY RECIPES
I can never understand why most fish pie recipes require you to pre-cook the fish. A nicer way is to bake it from raw and invest in a bottle of Noilly Prat – that, rather than the stock, gives the sauce its flavour.
From gordonramsay.com
Total Time 1 hours 0 minutes
Category Pie
From gordonramsay.com
Total Time 1 hours 0 minutes
Category Pie
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FISH PIE RECIPE | GORDON RAMSAY RECIPES
I can never understand why most fish pie recipes require you to pre-cook the fish. A nicer way is to bake it from raw and invest in a bottle of Noilly Prat – that, rather than the stock, gives the sauce its flavour.
From gordonramsay.com
Total Time 1 hours 0 minutes
Category Pie
From gordonramsay.com
Total Time 1 hours 0 minutes
Category Pie
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VEGETABLE STOCK RECIPE - BBC GOOD FOOD | RECIPES AND ...
This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 42 calories per serving
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 42 calories per serving
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
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THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
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