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Fish Stock Recipe

  • Ingredients: 39
  • Serves: 5
  • Prep: 20 mins
  • Bake: 1 hour

Fish stock with olive oil, large onion, chopped, carrots, chopped, celery ribs, chopped, lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped, water, white-wine vinegar, whole black peppercorns, salt. To make this fish stock for 5 persons you will need 20 mins for preaparation and 1 hour for baking.

Ingredients

For squash soup

  • 3/4 stick unsalted butter, cut into pcs.
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 tsp. salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato , peeled, halved,
  • 4 cups chicken stock or reduced-sodium chicken broth

for pistou

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.

    For this step you will need

  2. Step 2 Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.

    For this step you will need

  3. Step 3 Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.

    For this step you will need

  4. Step 4 If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

    For this step you will need

Nutrition information

Calories 34 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 6 g (12%)
Saturated Fat 0 g (1%) Sodium 163 mg (7%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 19 mg (6%)
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Fish Stock Recipe

  • Ingredients: 41
  • Serves: 3

Fish stock with bones and trimmings of any white fish such as sole, flounder, or whiting, sliced onion, long fresh parsley sprigs, fresh lemon juice, salt, cold water, dry white wine.

Ingredients

  • 1 lb. bones and trimmings of any white fish such as sole, flounder, or whiting
  • 1 cup sliced onion
  • 12 long fresh parsley sprigs
  • 2 tbsps. fresh lemon juice
  • 1/2 tsp. salt
  • 3 1/2 cups cold water
  • 1/2 cup dry white wine

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Chop fish bones and trimmings and in a well-buttered heavy saucepan cook with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.

    For this step you will need

  2. Step 2 Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes. Pour stock through a fine sieve into a heatproof bowl and cool, uncovered.

    For this step you will need

Nutrition information

Calories 56 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 10 g (19%)
Saturated Fat 0 g (2%) Sodium 230 mg (10%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 33 mg (11%)
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Fish Stock Recipe

  • Ingredients: 41
  • Serves: 3

Fish stock with bones and trimmings of any white fish such as sole, flounder, orwhiting, onion, fresh parsley sprigs with long stems, fresh lemon juice, salt, cold water, dry white wine.

Ingredients

  • 1 lb. bones and trimmings of any white fish such as sole, flounder, orwhiting
  • 1 onion
  • 12 fresh parsley sprigs with long stems
  • 2 tbsps. fresh lemon juice
  • 1/2 tsp. salt
  • 3 1/2 cups cold water
  • 1/2 cup dry white wine

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Chop fish bones and trimmings and slice onion. In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.

    For this step you will need

  2. Step 2 Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.

    For this step you will need

  3. Step 3 Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.

    For this step you will need

Nutrition information

Calories 56 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 10 g (19%)
Saturated Fat 0 g (2%) Sodium 230 mg (10%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 33 mg (11%)
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Fish Stock Recipe

  • Ingredients: 38
  • Serves: 1

Fish stock with mushrooms, sliced, stalks celery, chopped, large onion, peeled and sliced, dry white wine, lemon juice, to 10 parsley stems, white-fleshed-fish bones and trimmings, gills removed, quarts cold water, bay leaves, peppercorns, fresh thyme leaves.

Ingredients

  • 1 cup mushrooms, sliced
  • 2 stalks celery, chopped
  • 1 large onion, peeled and sliced
  • 1 cup dry white wine
  • 1 tbsp. lemon juice
  • 8 to 10 parsley stems
  • 8 lb. white-fleshed-fish bones and trimmings, gills removed
  • 5 quarts cold water
  • 5 bay leaves
  • 10 peppercorns
  • 1 tsp. fresh thyme leaves

Fruit

  • 1 cup sugar
  • 3 1/2 tbsps. cornstarch
  • 2 tsps. grated lemon peel
  • 3/4 tsp. ground cinnamon
  • 3 lb. firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
  • 6 cups fresh blackberries
  • 1 tbsp. fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pcs.

For topping

  • 1/4 tsp. ground cinnamon

For mascarpone cream

  • *available at specialty foods shops and some supermarkets

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 1. In a large stockpot, combine the mushrooms, celery, onion, white wine, lemon juice, parsley stems, fish bones, and water.

    For this step you will need

  2. Step 2 Place the pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, without stirring, for 30 minutes.
  3. Step 3 2. Add the bay leaves, peppercorns, and thyme to the pot and continue simmering for an additional 15 minutes.

    For this step you will need

  4. Step 4 3. Gently skim off and discard any foam that may be on the surface. Gently strain the stock through a fine mesh sieve.
  5. Step 5 Use immediately or chill in an ice bath and store in the refrigerator, covered, until ready to serve.

Nutrition information

Calories 38 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 6 g (12%)
Saturated Fat 0 g (0%) Sodium 129 mg (5%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0
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Fish Stock Recipe

  • Ingredients: 42
  • Serves: 1

Fish stock with whitefish carcass , including bones, carrots, peeled and coarsely chopped, stalks celery, coarsely chopped, white onion, cut into eighths, whole black peppercorns, sprigs flat-leaf parsley, sprigs thyme, water.

Ingredients

  • 2 lb. whitefish carcass , including bones
  • 3 carrots, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 white onion, cut into eighths
  • 1 tbsp. whole black peppercorns
  • 6 sprigs flat-leaf parsley
  • 4 sprigs thyme
  • water

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Place the fish carcass and all other ingredients in an 8-quart stockpot. Fill the stockpot with water and bring to a gentle simmer over medium heat.

    For this step you will need

  2. Step 2 When the mixture is simmering, decrease the heat to low and simmer slowly for 1 hour, periodically skimming off any fat and impurities that rise to the surface.
  3. Step 3 Pour the stock mixture through a fine-mesh strainer. Discard the vegetables and herbs and use the stock as directed.

Nutrition information

Calories 27 Carbohydrates 1 g (0%)
Fat 1 g (2%) Protein 4 g (7%)
Saturated Fat 0 g (1%) Sodium 13 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 10 mg (3%)
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