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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CHICKEN STOCK RECIPE | BBC GOOD FOOD
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
From bbcgoodfood.com
Total Time 3 hours 5 minutes
Calories 18 calories per serving
From bbcgoodfood.com
Total Time 3 hours 5 minutes
Calories 18 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 3 hours, 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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FISH TACO RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 38 minutes
Category main-dish
Reviews 4.8
Total Time 38 minutes
Category main-dish
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
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FISH CHOWDER RECIPE - FOOD.COM
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
- Serve hot, with freshly baked home made bread or rolls and butter.
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FISH TACO RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 38 minutes
Category main-dish
Reviews 4.8
Total Time 38 minutes
Category main-dish
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
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FISH CHOWDER RECIPE - FOOD.COM
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
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Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
- Serve hot, with freshly baked home made bread or rolls and butter.
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CHICKEN STOCK RECIPE - NYT COOKING
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
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HOMEMADE FISH STICKS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these fish sticks are great with oven fries or roasted veggies and low-fat homemade tartar sauce. —Jennifer Rowland, Elizabethtown, Kentucky
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 278 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Calories 278 calories per serving
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz fish with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
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FISH TACO RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 38 minutes
Category main-dish
Reviews 4.8
Total Time 38 minutes
Category main-dish
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
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FISH CHOWDER RECIPE - FOOD.COM
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
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Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 261 per serving
- Serve hot, with freshly baked home made bread or rolls and butter.
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BERMUDA FISH CHOWDER RECIPE | ALLRECIPES
This was sublime, with flavors melding effortlessly. Recipe changes made: subbed 2 lbs. fresh-caught rockfish for snapper, subbed tomato ketchup for paste, added 1 can of clams with juice (Trader Joe's), chicken stock …
From allrecipes.com
From allrecipes.com
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DASHI STOCK (KONBUDASHI) RECIPE | ALLRECIPES
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish …
From allrecipes.com
From allrecipes.com
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FISH VELOUTé SAUCE RECIPE - THE SPRUCE EATS
Feb 02, 2022 · Use this fish velouté sauce recipe as the basis for all kinds of great sauces. ... Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. ... Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock …
From thespruceeats.com
From thespruceeats.com
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FISH VELOUTé SAUCE RECIPE - THE SPRUCE EATS
Feb 02, 2022 · Use this fish velouté sauce recipe as the basis for all kinds of great sauces. ... Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. ... Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock …
From thespruceeats.com
From thespruceeats.com
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FISH RECIPES - FOOD NETWORK
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CREAMY FISH PIE RECIPE | FISH RECIPES | TESCO REAL FOOD
With all the classic flavours of comforting fish pie, this simple recipe makes it even easier to rustle up this delicious dinner. Soft cheese and stock combine to make a satisfyingly creamy sauce in which fresh fish …
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FISH VELOUTé SAUCE RECIPE - THE SPRUCE EATS
Feb 02, 2022 · Use this fish velouté sauce recipe as the basis for all kinds of great sauces. ... Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. ... Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock …
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From thespruceeats.com
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