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Results 1 - 8 of 8 for fish head stock

Once-a-year expensive but ... the recipe. BASIC FISH OR SEAFOOD STOCK: this is ... covered for about 10 minutes before serving. Serve over the rice. Serves 12.

Crawfish bisque is ... with hands. Stuff heads with this mixture. ... (next 8 items), stock (or water, but ... for an hour. Cool completely. Freezes well.

Combine all ingredients ... cool and refrigerate. Stock has a 4-day ... freeze unless using immediately. Note: See Soup Stock Basics for storage information.

Fish stock is a broth ... bones and trimmings (heads, tail, etc.) ... cover, and simmer for half an hour or so. Strain and set aside. (Yields: 2 quarts).

First remove scallops ... based saucepan, place fish bones and heads, peppercorns, celery, ... frypan, heat fish stock to a gentle ... before reducing if desired.

Fish should be filleted ... ground fish. Reserve heads and bones. Place ... balls, place in boiling water. Simmer, uncovered, for 3 hours. Yields 20 pieces.

Cut fish into bite size. ... save water for stock. Cut stems ... serving bowl serve with grated daikon and lemon juice for each person. Makes 6 servings.

Put fish heads in large pot ... completely before straining stock and removing bones. ... rum. Season to taste. Simmer for several minutes before serving.


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