Fish Stock: The Basics
This stock uses up the pieces of fish that would otherwise be wasted in many households, yet, with a little time and effort, the end result is a useful and tasty foundation for many fish dishes.
How to Make Fish Stock ...
fish stock Substitutes: equal parts chicken broth and water OR clam juice (saltier)
iriko dashi
katsuo dashi ...
Fish stock
A flavoured soup base made from simmering fish bones and chopped onions, carrots, celery, or other vegetables. Also called fish fumet, fresh stock is available from selected delicatessens and fishmongers.
Finger eggplant ...
Fish stock
By Mitch Tonks
Instant Punjabi-style pickle
By Madhur Jaffrey ...
Fish Stock
From Better Homes and Gardens
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
3 cups fish stock or water
1 cup dry white wine
8 pounds of clams
1/4 pound sliced bacon, cut in 1-inch pieces
3 medium onions, chopped
2 pounds of potatoes (about 3 medium sized), peeled and diced
2 cups of heavy cream ...
fumet: fish stock
G
galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold ...
A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
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Ingredients: fish stock, green peppers...
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Prep Time:30 mins ...
Dashi - a clear fish stock which is the basis of Japanese dishes.
Date - the fruit of a palm tree (phoenix dactylifera) native to the Middle East and Mediterranean region; ...
consomme (Fr.) Clear broth; meat, chicken, game, or fish stock flavored with vegetables, strained, reduced, and usually clarified.
copeaux en chocolat (Fr.) Chocolate shavings.
dadoBouillon cube for making meat, vegetable, or fish stocks. diavolilloAbruzzo and Molise's super-hot chili pepper, or peperoncino rosso. Diavolillo nearly defines the cooking of these two regions.
Bercy: butter flavored with lemon, marrow, parsley, salt, shallots, pepper and wine (also sauce Bercy, a velouté made with fish stock and shallots)
berlingot de Carpentras: candy ...
(Stuffed) Feta cheese Greek cheese Ficelle French long thin baguette Fillet In fish and meat, a slice of meat without bones, cut out for human consumption Fish veloute Shallots, noilly prat with lime, cream, fish stock and lemon ...
Add spices to taste such as marjoram, thyme, parsley, salt, and pepper and stir in chicken or fish stock along with cream and a small amount of flour or breadcrumbs to thicken the mixture.
Meat or fish stock that has been clarified.
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The discovery of the superabundant Grand Banks off the coast of Newfoundland by fishermen from northern countries, coupled with the poverty of Mediterranean fish stocks, ...
It may be used as a base for fish stock, thinning it out with the stock and then serving it as a topping that is drizzled over the baked fish to make Bourride, a fish soup.
Clam juice: a good substitute for fish stock.
Corn meal: great for dredging foods and a must for polenta.
Coconut: either shredded in a can or coconut milk or better yet, both.Cornstarch: for thickening sauces
Crackers: assorted types.
Court Bouillon - A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
Crab boil - A mixture of herbs and spices, used to flavor the water for seafood.
Recipe: Beaufort Stew ...
Classically, Veloute is made from thickening a fish stock with roux.
Alive and healthy: the five classic mother sauces by Elsen, Michael / New Life Journal
Playing tennis provided them the opportunity to share more quality time together," Roux added.
Seafood recipe Bourbon Shrimp is made with fish stock, shallots, garlic, roasted almonds, butter, bay shrimp, jigger bourbon, cream, butter, cayenne pepper, some salt and black pepper, and some tabasco.
The shrimp shells are great for making fish stock, so you may want to collect them all in a resealable bag as you go. They can be frozen until you are ready to use them.
volute sauce - One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
vermicelli - Pasta which is shaped in long thin strands. Much thinner that regular spaghetti.
2 cups stock, usually chicken or fish stock
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon ground white pepper (optional) ...
Broth- Any clear soup usually made with meat or fish stock.
Brown- To cook foods quickly over moderately high heat so that they turn a rich golden brown color.
Fumet: Concentrated fish stock.
En Gelée: Cold, jellied.
Gibelotte: Meat stewed in wine in a casserole.
A Spanish Dish of rice cooked in fish stock with squid ink, squid, shrimp, fish, garlic and peppers.
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Desserts ...
A jelly made with gelatin from concentrated vegetable, meat, or fish stock.
Au gratin
Topped with crumbs and/or grated cheese and browned in the oven or under the broiler.
One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
verjuice (verjus) ...
Crappit heids
Haddock heads stuffed with fish intestines and boiled in fish stock.
Crowdie means Cottage cheese.
Cullen skink
Soup of Finnan haddie with milk and potatoes.
Savory egg custard. Eggs are gently beaten with fish stock, then poured over small bits of various ingredients (chicken, prawns, gingko nuts, lily root, fishcake) then steamed over boiling water.
Chayote: ...
1. Basic white sauce made with chicken, veal or fish stock and a roux.
2. Soup of creamy consistency.
Vinaigrette ...
A strong-flavoured cooking liquor used for flavouring sauces; fumet usually refers to concentrated mushroom and fish stocks. For meat, poultry and game stocks, the word fond is used.
Fusilli
Spiral-shaped pasta.
The stock is made from dried seaweed or from dried tuna shavings. Instant dashi stock is also available. A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
A clear jelly used to cover or glaze foods to prevent them from drying out and to enhance the appearance of the dish. The basis of aspic is a concentrated meat or fish stock which sets naturally.
veloute sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux.
Ikan Bilis can also be boiled in water for a clear sweet fish stock, or ground in a mortar & pestle to flavor dishes.
Suimono: clear fish stock soup
Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar
Sushi: cold vinegar rice garnished with raw fish
Tako: octopus
Takuwan: pickled daikon or turnip ...
 See also: Stock, Fish, Vegetable, Sauce, Cooking
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