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Results 51 - 60 of 60 for fish stock
Cut fish into chunks an inch or ... cups of fish stock (save any remaining stock to ... rolls, grated Parmesan cheese and Guinness Gold Lager beer.
52. FISH CHOWDER
Cook salt pork until crisp ... Set aside. Put fish into pan. Barely cover with ... bay leaf. Strain stock and reserve. Set fish aside. ... bread or crisp rolls.
Filet fish, cutting away any parts ... filets. Save fish stock. Melt butter, add shallots ... for 20 minutes. Add milk and cook for 10 minutes.
54. FISH CHOWDER
Remove skin and bones from fish; cut the fish into ... 1 quart of stock. Remove any bones, pick ... parsley and pass a pepper mill at the table.
55. FISH CHOWDER
In large stock pot, saute salt pork until ... another pot, cover fish fillets with enough water to ... clams or conch. Serve like oyster stew.
Wash, clean and cut fish into 3 inch pieces. In ... the fish from stock and place in serving plate. ... Garnish with pine nuts, almonds, and parsley.
57. FISH SOUP
Remove fish. Discard carrots and celery after stock is made. To stock add: ... with croutons, top with cheese sauce, melt cheese in microwave.
58. PICKLED FISH
Salt fish, refrigerate for several hours ... 25 minutes. Reserve stock. Discard onions. Place fish ... onions. Refrigerate for at least 5 days.
Put fish, carrots, scallions and salt ... potatoes to the stock and cook until done. Strain. Melt butter and stir in the flour, add the stock.
60. FISH CASSEROLE
Bake at 350 degrees about ... juice. Saved some stock and used in place of ... cream if you desire a richer sauce). I used about 1/2 cup stock.
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