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