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
HOMEMADE FISH STOCK
Steps:
- Gather the ingredients.
- Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
- In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
- Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
- Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
- Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
- Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
- Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.
Nutrition Facts : Calories 353 kcal, Carbohydrate 4 g, Cholesterol 137 mg, Fiber 1 g, Protein 60 g, SaturatedFat 4 g, Sodium 160 mg, Sugar 1 g, Fat 9 g, ServingSize 1 gallon (8 servings), UnsaturatedFat 0 g
MICHAEL WHITE'S FISH STOCK
Use this fish stock to make chef Michael White's delicious Fish Stew with Saffron Couscous.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Stick 3 cloves in each onion and transfer to a large pot along with 1 1/2 quarts water, wine, vinegar, carrots, celery, parsley, thyme, bay leaf, and salt. Bring to a boil over high heat.
- Add fish trimming and bones and reduce heat to a simmer. Cover and cook for 1 hour. Strain stock through a fine mesh sieve lined with cheesecloth into a large pan. Place pan over medium-high heat and reduce to about 8 cups; season with salt.
- Cool completely before storing.
WHITE BEAN FISH STEW
Steps:
- For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
- Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
- For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
- Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
- Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
- To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.
SMOKED WHITEFISH PATE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a serving bowl. Cover and refrigerate until chilled. Serve with crackers as an appetizer.
WHITE FISH STOCK
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
- Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.
WHITE FISH STOCK
Active time: 20 min Start to finish: 45 min
Yield Makes about 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat 5 minutes.
- Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.
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
WHITE FISH WITH BRAISED LEEKS AND SAFFRON
This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.
Provided by Lauryn Tyrell
Time 50m
Number Of Ingredients 13
Steps:
- Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
- Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
- Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.
More about "michael whites fish stock recipes"
HOW TO MAKE FISH STOCK - GREAT BRITISH CHEFS
From greatbritishchefs.com
BAKED WHITE FISH RECIPE, MEDITERRANEAN-STYLE
From themediterraneandish.com
HOW TO MAKE SHELLFISH STOCK - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY 20-MINUTES FISH STEW | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
FISH STOCK RECIPE - HOW TO MAKE FISH STOCK - HUNTER …
From honest-food.net
CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
BAKED MEDITERRANEAN WHITE FISH (LOW CARB) …
From thefoodiephysician.com
MICHAEL SYMON'S SMOKED WHITEFISH PATE | RECIPE
From rachaelrayshow.com
HOW TO MAKE WHITE FISH STOCK - YOUTUBE
From youtube.com
HOW TO MAKE HOMEMADE FISH BROTH OR STOCK (+ VIDEO)
From thehealthyhomeeconomist.com
STOCK RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
- Toasted Garlic-Beef Stock. Roasting the bones develops rich, long-cooked flavor and lends a dark golden color. View Recipe.
- Chicken Stock. Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
- Roasted Poultry Stock. You don't cook turkey just on Thanksgiving, right? Or maybe you want to practice cooking a whole turkey leading up to the big day, but either way, that carcass results in a flavorful stock that can last up to 3 months.
- Back-Burner Stock. This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. View Recipe.
- Roast Beef Stock. Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. View Recipe.
- Coconut-Clam Stock. The clams give up all their essence in this rich coconut-based stock. It’s great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.
- Spicy Chicken Stock. All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. View Recipe.
- Ham Stock. Here's our take on how to turn that bone into a soup without making it *too hammy.* View Story.
- Easy Fish Stock. Use this easy fish stock recipe as the base for our Clam and Cod Chowder. It will make all the difference for a winter weekend project.
- Make-Ahead Turkey Stock. This is the perfect treat for Thanksgiving, but it's so good, you'll want to make it again and again throughout the entire year.
POACHED FISH WITH PEAS AND SPINACH RECIPE – MICHAEL MOSLEY’S FAST …
From mailplus.co.uk
MICHAEL WHITES FISH STOCK RECIPES
From tfrecipes.com
37 DELICIOUS WHITE FISH RECIPES FOR A CHANGE FROM SALMON
From yummyaddiction.com
EASY FISH STOCK RECIPE - BBC FOOD
From bbc.co.uk
GRILLED WHITE FISH WITH AVOCADO RELISH - RECIPES
From recipes.heart.org
PANKO-CRUSTED WHITEFISH (OVEN-BAKED) - BIG DELICIOUS LIFE
From bigdeliciouslife.com
HOW TO MAKE WHITE STOCK LIKE A CHEF - FOOD ABOVE GOLD
From foodabovegold.com
SEAFOOD STEW WITH WHITE WINE, GARLIC AND FENNEL - INSPIRED TASTE
From inspiredtaste.net
WHITE WINE FISH STOCK RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
EASY FISH STOCK RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE FISH STOCK: EASY FISH STOCK RECIPE - MASTERCLASS
From masterclass.com
CHEF JASPER WHITE - JASPER WHITE'S TRADITIONAL FISH STOCK - DELISH
From delish.com
HOW TO MAKE FISH STOCK: 13 STEPS (WITH PICTURES) - WIKIHOW LIFE
From wikihow.life
COOK THIS: POACHED COD CHEEK, MUSSEL BROTH, POTATO AND SHORE …
From ottawacitizen.com
30 BEST WHITE FISH RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
SOUPS & STEWS - CHEF MICHAEL SMITH
From chefmichaelsmith.com
FISH BROTH: HOW TO MAKE IT, BEST BRANDS, AND SUBSTITUTES
From fearlesseating.net
MARK BITTMAN - WHITE FILLET A DOZEN WAYS - THE NEW YORK TIMES
From nytimes.com
10 BEST WHITE FISH IN FOIL RECIPES | YUMMLY
From yummly.com
PAN FRIED WHITEFISH - CHEF MICHAEL SMITH
From chefmichaelsmith.com
10 BEST COOK WHITE FISH FILLETS RECIPES | YUMMLY
From yummly.com
RECIPES — MARK BITTMAN
THE BEST FISH BROTH RECIPE / HOW TO COOK NO MILK FRESH FISH …
From youtube.com
WHITE FISH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HALIBUT IN MISO BROTH - THE WASHINGTON POST
From washingtonpost.com
THE BEST WHITE FISH RECIPES
From allrecipes.com
BAKED WHITE FISH AND VEGETABLES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
HOW TO MAKE SMOKED WHITEFISH - MODERN CARNIVORE
From modcarn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love