Traditional European Fish Stock Recipe

Traditional European Fish Stock Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Traditional European Fish Stock Recipe Traditional European Fish Stock Recipe Traditional European Fish Stock Recipe, Yield : About 2 quarts (1.9 L) This is the base of some of the soups. It is a basic recipe, so don’t be afraid to embellish it. Add any frozen seafood trimmings (such as shrimp shells) or any frozen fish from that fishing trip three years ago that you don’t want to serve as an entrée. Feel free to add fresh herbs from your garden. Rich fish, such as salmon, make a better stock. This keeps in the refrigerator for about a week and freezes well. The difference between this and court bouillon is that the latter is used for poaching rather than as a base for soups. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. Ingredients : 2 tablespoons (30 mL) butter 2 pounds (1.1 kg) fish trimmings, such as bones, skin, meat, heads, and tails (not entrails) 3 quarts (2.85 L) water 1/4 cup (59 mL) whole parsley, firmly packed 2 medium onions, peeled and quartered 4 large bay leaves 6 large cloves garlic, peeled 2 tablespoons (30 mL) black peppercorns, bruised 1 large leek, white part only, cut into ¼-inch (.5 cm) rounds 3 large celery ribs with heart and leaves, chopped 3 small carrots, peeled if desired, cut into ½-inch (1 cm) rings 2 teaspoons (10 mL) salt Method : In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes. Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour. Remove from the heat and strain through cheesecloth.

Traditional European Fish Stock Recipe

Yield : About 2 quarts (1.9 L) This is the base of some of the soups. It is a basic recipe, so don’t be afraid to embellish it. Add any frozen seafood trimmings (such as shrimp shells) or any frozen fish from that fishing trip three years ago that you don’t want to serve as an entrée. Feel free to add fresh herbs from your garden. Rich fish, such as salmon, make a better stock. This keeps in the refrigerator for about a week and freezes well. The difference between this and court bouillon is that the latter is used for poaching rather than as a base for soups. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish. Ingredients :
    • 2 tablespoons (30 mL) butter
    • 2 pounds (1.1 kg) fish trimmings, such as bones, skin, meat, heads, and tails (not entrails)
    • 3 quarts (2.85 L) water
    • 1/4 cup (59 mL) whole parsley, firmly packed
    • 2 medium onions, peeled and quartered
    • 4 large bay leaves
    • 6 large cloves garlic, peeled
    • 2 tablespoons (30 mL) black peppercorns, bruised
    • 1 large leek, white part only, cut into ¼-inch (.5 cm) rounds
    • 3 large celery ribs with heart and leaves, chopped
    •  3 small carrots, peeled if desired, cut into ½-inch (1 cm) rings
    • 2 teaspoons (10 mL) salt
Method :
    1. In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes.
    2. Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour.
    3. Remove from the heat and strain through cheesecloth.
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Sunday, 24 June 2018

Traditional European Fish Stock Recipe

Article Categories : European Recipes, Recipes

Traditional European Fish Stock Recipe

Yield : About 2 quarts (1.9 L)

This is the base of some of the soups. It is a basic recipe, so don’t be afraid to embellish it. Add any frozen seafood trimmings (such as shrimp shells) or any frozen fish from that fishing trip three years ago that you don’t want to serve as an entrée. Feel free to add fresh herbs from your garden. Rich fish, such as salmon, make a better stock. This keeps in the refrigerator for about a week and freezes well. The difference between this and court bouillon is that the latter is used for poaching rather than as a base for soups. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.

Ingredients :

    • 2 tablespoons (30 mL) butter
    • 2 pounds (1.1 kg) fish trimmings, such as bones, skin, meat, heads, and tails (not entrails)
    • 3 quarts (2.85 L) water
    • 1/4 cup (59 mL) whole parsley, firmly packed
    • 2 medium onions, peeled and quartered
    • 4 large bay leaves
    • 6 large cloves garlic, peeled
    • 2 tablespoons (30 mL) black peppercorns, bruised
    • 1 large leek, white part only, cut into ¼-inch (.5 cm) rounds
    • 3 large celery ribs with heart and leaves, chopped
    •  3 small carrots, peeled if desired, cut into ½-inch (1 cm) rings
    • 2 teaspoons (10 mL) salt

Method :

    1. In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes.
    2. Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour.
    3. Remove from the heat and strain through cheesecloth.