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
LUXE FISH PIE RECIPE | BBC GOOD FOOD
Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Main course, Supper
Total Time 1 hours 55 minutes
Prep Time 45 minutes
Cook Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
- Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
- To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
- Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
- Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.
Nutrition Facts : Calories 652 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.6 milligram of sodium
More about "what goes good with fish recipes"
FISH STOCK RECIPE - BBC GOOD FOOD
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.
LUXE FISH PIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Buffet, Dinner, Lunch, Main course, Supper
Cuisine British
Calories 652 calories per serving
- Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.
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