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
FISH STOCK
Provided by Food Network
Time 1h5m
Yield 1 to 1/2 quarts
Number Of Ingredients 11
Steps:
- Wash the bones in cold water to remove any scales or unwanted materials, then combine all ingredients in a large pot. Quickly bring just to a boil, then lower the heat to a slow simmer and cook 1 hour.
- While the stock simmers, skim and discard any coagulated proteins from the fish bones that rise to the surface. Remove from the heat, pour the stock through a fine-mesh sieve lined with cheesecloth, and then cool as quickly as possible in an ice water bath. Refrigerated and covered, the fish stock should keep well for up to 1 week. The stock can also be kept frozen as long as 6 months.
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 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
TRADITIONAL FISH STOCK
This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
FISH BROTH
Provided by Craig Claiborne
Categories soups and stews, side dish
Time 20m
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a kettle. Bring to a boil and simmer gently 20 minutes. Strain. Discard solids.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 169 milligrams, Sugar 0 grams
More about "fish broth recipes"
HOW TO MAKE HOMEMADE FISH BROTH (+ VIDEO) - HEALTHY …
From thehealthyhomeeconomist.com
4.4/5 (11)Calories 35 per servingTotal Time 4 hrs
- As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
EASY MEDITERRANEAN-STYLE FISH SOUP | THE MEDITERRANEAN …
From themediterraneandish.com
10 BEST FISH BROTH SOUP RECIPES | YUMMLY
From yummly.com
MAKING FISH BONE BROTH | HEALTHY RECIPES | DR. KELLYANN
From drkellyann.com
FISH STOCK RECIPE - HOW TO MAKE FISH STOCK - HUNTER …
From honest-food.net
FISH BROTH - SIMPLY TRINI COOKING
From simplytrinicooking.com
FISH BROTH: HOW TO MAKE IT, BEST BRANDS, AND SUBSTITUTES
From fearlesseating.net
Reviews 1Category BrothCuisine American, French
HOMEMADE FISH STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (75)Category Sauces, SoupAuthor Danilo AlfaroCalories 353 per serving
DELICIOUS WAYS TO USE FISH STOCK: SOUPS, PAELLA AND MORE - WIKIHOW
From wikihow.com
Views 44K
15 SLOW COOKER CHICKEN RECIPES WITH COCONUT MILK
From selectedrecipe.com
THE BEST LENTIL SOUP RECIPE – KITOVET
From kitovet.com
FISH STOCK RECIPE | MARTHA STEWART
From marthastewart.com
FISH STOCK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TURBOT, LUMACHE PASTA, PESTO BROTH, MUSSELS, COCKLES, SQUID, …
From jamesmartinchef.co.uk
RECIPE: CIOPPINO PASTA
From sfchronicle.com
TRINIDAD FISH BROTH (FISH BROF) - COOKING WITH RIA
From cookingwithria.com
FISH BROTH & NOODLES | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST COOKING WITH FISH STOCK RECIPES | YUMMLY
From yummly.com
FISH BROTH - LIDIA
From lidiasitaly.com
HOW TO MAKE FISH BROTH THAT ISN'T FISHY (PLUS A RECIPE FOR CIOPPINO)
From kitchenstewardship.com
You'll also love