1388 fish stock fish Recipes

butter, flour, lamb stock or 1 cup beef stock or 1 cup fish stock, depending on the food with which it is to be served, capers, drained and cut into halves, malt vinegar, salt, fresh ground black pepper

equipment, heavy fishing pole with very high quality line, sharp hook, and lots of patience., cast iron dutch oven or large heavy saucepan, ingerdients, unsalted butter, leeks, white and tender green part, cut thin julienne, yukon gold or red potatoes, peeled, cut into 1/2 to 3/8 inch cubes, fish stock or bottles clam juice (see my homemade recipe), milk , let stand at room temp 15-20 minutes while the pot is simmering, heavy cream , let stand at room temp 15-20 minutes while the pot is simmering, salmon fillets, skinned, rinsed and dried, cut into 1/2 to 3/4 inch cubes, whole kernel corn , cut fresh from the cob, white corn if possible, sea salt, freshly ground black pepper

olive oil, onion, chopped, red bell pepper, cut into dice, green bell pepper, cut into dice, garlic cloves, crushed, tomato, chopped, quick-cook spanish rice (or other variety is ok), salt and pepper, chorizo sausage, casings removed , cut into 1/4 inch slices, vegetable stock or 2 cups fish stock or 2 cups chicken stock, raw large shrimp, shelled and deveined, chopped fresh parsley, to garnish

olive oil, onion, chopped fine, chicken stock or 4 cups fish stock or 4 cups vegetable stock, goya recaito (cilantro cooking base), tomato paste, coconut milk (or whatever size your can is, they vary), littleneck clams , thoroughly washed, mussels , thoroughly washed and debearded, shrimp (tails intact optional), lobster tails , snipped in half lengthwise before serving, red pepper , strips add with shellfish if using, green pepper strip, add with shellfish if using, fresh cilantro or fresh parsley, lemon wedge, lime wedge, chili oil ( )

white fish fillet, boneless chicken, clams, shrimp, peeled and de-veined, chinese black mushrooms or 8 white button mushrooms, harusame noodles (clear filament noodles), spinach (trim off ends, boil lightly with cabbage), cabbage leaves, dashi or 4 cups fish stock, soy sauce, mirin, sake, lemon juice, rice vinegar, soy sauce, konbu, dashi or 5 tbsp fish stock, lemon slices, shichimi-togarashi , to taste

rockfish (or sculpin, any firm white fish) or 4 lbs red snapper (or sculpin, any firm white fish) or 4 lbs cod (or sculpin, any firm white fish) or 4 lbs halibut (or sculpin, any firm white fish), eel (any oily fish ) or 3 lbs mackerel (any oily fish ) or 3 lbs sea bass (any oily fish ) or 3 lbs striped bass (any oily fish ) or 3 lbs mahi mahi (any oily fish ), dozen clam (optional), whole lobster (optional), butter, onions (1 sliced and 1 medium diced ), cold water, dry white wine, bouquet garni (1 bay leaf, 4 sprigs thyme, 4 sprigs parsley, 10 peppercorns), olive oil, garlic cloves, minced separated in half, saffron thread , plus, saffron thread, leek, thinly sliced white and light green parts only, stalk celery, finely chopped, carrot, finely chopped, chopped tomatoes, orange peel (1-inch pieces ( use a veggie peeler), fennel seed (or 6 sprigs fresh fennel greens), potatoes , scrubbed and quartered, boiling water (if needed), tomato paste, anise-flavored liqueur (pernod, ouzo, absinthe, ...), french bread, fish stock (see steps below), white bread , torn into 1 inch cubes crusts removed, garlic cloves, salt, ground red pepper, saffron threads (they won tsp let me say pinch!), egg yolk, olive oil

cod fish fillets (the recipe is for 4 people, if making for more i do 1 piece of cod per person depending on size if tsp), dry white wine, onion, chopped, fresh parsley, roughly chopped, fresh tarragon, chopped, water, lemon juice, garlic cloves, chopped, stock, strained from pan, fish stock, chicken stock, cornflour, light cream, double cream, sherry wine, tarragon, parsley, gruyere cheese, parmesan cheese, peas, cooked shrimp, peeled (any you like salad shrimp or medium sized), pepper, buttered breadcrumbs, parmesan cheese, for the top

shrimp, mussels (new zealand green lip or mediterranean black work best), fish fillets (halibut, grouper, snapper or cod) or 1 lb steaks (halibut, grouper, snapper or cod), lime juice, plus more for seasoning, vegetable oil, thai bird chilies or 1 habanero pepper, garlic cloves, minced, onions, sliced thin, tomato paste, coconut milk, almond butter, cilantro leaves, minced, fish stock

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

olive oil, half an onion, chopped, garlic, chopped, half a red pepper, chopped, paella rice, hot fish stock. when buying the fish , i ask the fishmonger for some fish bones and heads (cut the gills out from the heads as these taste bitter) and simply simmer these in a couple of pints of water for 20 minutes together with the prawn shells and heads and a fish stock cube if you like, then strain), dried thyme, sachets saffron powder, some squid rings, chopped tomato, frozen peas, various pieces of firm-fleshed fish and seafood - for example, monkfish tail, cod fillet, salmon fillet, tiger prawns shelled and deveined, queen scallops with corals removed, mussels scrubbed and de-bearded, herring, trout, mackerel, whatever - it s up to you. use as much as you like, depending on how hungry the troops are! (be careful with mussels - before cooking, discard any that are cracked or open, and do not close when tapped sharply. after cooking, discard any which haven tsp opened.), chopped parsley, lemon wedges to serve

frozen salad shrimp (really frozen mixed seafood), cod fish fillet (cubed ), diced tomatoes, tomato paste, onion (diced ), olive oil, fish stock (diluted in 2 cups water) or 2 cups fish sauce (diluted in 2 cups water), kalamata olive (sliced ), roasted red pepper (chopped ), red wine, garlic cloves (minced ), oregano, basil, marjoram, salt and pepper

potatoes (peeled and diced ), stock (i use 2 cups fish and 2 cups chicken for richer flavor), bay leaf, salt pork (cut into small pieces), onion (peeled and diced ), evaporated milk , or 3 cups light cream (i use the cream, but she says that if you re going to leave this on the heat for a while, use the evap. milk, as it s more stable and won tsp curdle.), butter, salt and pepper to taste, dried thyme, dried parsley, shrimp (peeled and deveined ), bay scallops, chopped clams, good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces

whole onions , yellow onion (don tsp peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don tsp peel, (leaving peel on during simmering adds a deeper color & richness to your stock), head garlic , unpeeled cut in half 4 carrots chunks, celery ribs, leaves & ends work well here, approximately shrimp shells (from 1 1/2 lbs shrimp), chicken stock, water, lemon, cut in half, mushroom stems , reserve from cremini mushrooms listed below, bay leaves, olive oil, shallots, diced, red onion, diced, cremini mushrooms, diced, carrots, peeled & diced, celery ribs, diced, red new potatoes, diced, chorizo sausage, casings removed, diced, garlic cloves, minced, fresh plum tomatoes, diced, pinot grigio wine, smoked sweet paprika, diced tomatoes (variety italian stewed, petite diced, etc.), tomato paste, lemon , julienne zest & chop finely (about 2 tsp), parsley, chopped finely (about 3-4 tbsp), chives, chopped finely (about 2 tbsp), thyme , rosemary, oregano create bundle & tie together, salt, pepper, cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here), shell on shrimp (31-40 per lb), french baguette , sliced on the bias, garlic clove (root end chopped off), butter

peeled uncooked large shrimp, spring onion, sliced, garlic cloves, crushed, thickened cream, white wine, chicken stock or 1/4 cup fish stock or 1/4 cup vegetable stock, cornflour, mixed with, cold water, chili flakes, salt & pepper, olive oil, fresh fettuccine, fresh parmesan cheese , to serve on top fettuccine pasta, dinner rolls , oven baked

canola oil, shallot (minced ), ginger (minced ), garlic (minced ), sesame oil, dry sherry or 1 cup plum wine, lobster stock or 2 cups fish stock or 2 cups chicken stock, unsweetened coconut milk, thai sweet chili sauce, mango puree (or 5 very ripe mangoes peeled and pureed), limes , juice of, kosher salt, whole mustard seeds, coriander seeds, black peppercorns, wasabi peas, wasabi powder, kosher salt, sea scallops, vegetable oil, for searing

canned bamboo shoot, shrimp (raw ), cornstarch, dashi stock (or fish stock or beef stock, but it won tsp taste the same), sake, soy sauce, salt, watercress (to garnish )

onions, chopped, garlic cloves, chopped, olive oil, ripe tomatoes, diced, green beans, cut into 2 inch or 5 cm pieces and blanched in boiling water for 1 minute, ground cumin, ground allspice, ground cinnamon, rotel tomatoes & chilies, drained (choose mild, medium or hot), fish stock (or 2 cups water mixed with 2 fish bouillon cubes), raw shrimp, peeled, fresh cilantro , springs to garnish, lime, cut into wedges

olive oil, carrot, chopped, yellow onion, chopped, green bell pepper, chopped, ribs celery, chopped, garlic, chopped, serrano chile, fresh basil, chopped, fresh oregano, chopped, fennel seeds, black peppercorns, bay leaf, good red wine, red wine vinegar, worcestershire sauce, hot sauce (recommended : tabasco), canned pureed tomatoes, about 5 (15-oz) cans (recommended : di napoli, san marzano-style), fish stock , recipe follows, whole dungeness crab legs and bodies, with the crabmeat intact, littleneck clams , scrubbed clean, black mussels , bearded and scrubbed clean, fresh sea bass or other firm fish, cut into 1 1/2-inch pieces, peeled and deveined prawns (shells reserved for stock), suggestion : garlic bread, fresh fish bones , plus the head if you can get it, ribs celery, coarsely chopped, carrot, coarsely chopped, yellow onion, coarsely chopped, garlic, mashed, parsley stems, bay leaf, whole black peppercorns, fennel seeds, shells from the prawns, clam juice