WHAT TO DO WITH FISH STOCK 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 | 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
More about "what to do 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
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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EASY FISH STOCK RECIPE | BON APPÉTIT
Use white-fleshed fish bones for this light, flavorful broth.
From bonappetit.com
Reviews 3.6
From bonappetit.com
Reviews 3.6
- DO AHEAD: Stock can be made 2 months ahead. Let cool, then chill, uncovered, until cold. Transfer to an airtight container, cover, and freeze.
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