HOMEMADE FISH STOCK
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
Time 55m
Yield 10
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, Carbohydrate 8.9 g, Cholesterol 6.1 mg, Fat 7.5 g, Fiber 3.1 g, Protein 26.3 g, SaturatedFat 1.5 g, Sodium 23.4 mg, Sugar 1.3 g
BOUILLABAISSE FISH BROTH
Steps:
- Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.
FISH STOCK
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
Time 35m
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, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.9 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
FISH BROTH
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time P2DT40m
Yield 3 1/2 cups
Number Of Ingredients 1
Steps:
- Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
- Remove from the oven and uncover. If just the broth is required, strain through a fine sieve and discard the heads and bones. Store, covered, in the refrigerator for up to two days, or freeze. If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade. Discard the pulp and reserve the broth for the soup.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 9 milligrams
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