dd a few tablespoons of fish stock to keep it safe).
hen add three quarts of fish stock (recipe below).
Allow the liquid
Cook fish with vegetables, salt and pepper, in water to cover.
When tender, drain, saving 1 cup of the fish stock.
Remove skin and bones; whirl cooked fish and vegetables in a food processor or rub through a sieve.
Combine puree with white sauce, fish stock and a few grains of cayenne.
Reheat and serve with croutons.
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
o combine.
Add the fish stock, tomatoes and 2 cups water
On top of the stove, saute the onions in 2 tablespoons of butter using an ovenproof dish that can go to the table later. When the onions begin to turn golden brown, add the walnuts and mushrooms and stir well.
Next, place the fish on top of the ingredients in the pan.
Sprinkle with the salt and pepper. Combine the wine and Fish Stock and pour over them.
Close the pan and transfer it to a preheated 300\u00b0 oven.
Cook for 20 minutes.
FISH STOCK:
To prepare fish stock, which will be the base
For the fish stock, place all ingredients in a
eam.
Meanwhile, heat the stock in a medium saucepan,
Keep warm.
Season the fish with salt and black pepper
Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
Add mustard and remaining butter.
Serve with boiled lutfisk, haddock or cod.
frying pan. Add the fish in batches, and fry over
Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
When it comes to a boil, remove from heat.
Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
Pour the sauce over the fish and serve.
arlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco
shallots, cumin and half the fish sauce into a tall bowl
Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.
Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.
Gently place trout in a bowl and pour soup over the fish; top with cilantro.
Heat oil in a large saucepan over high heat. Saute onions, lime leaves and chilies for 3-4 mins, until onions are tender.
Stir in curry powder and cook for 1 min, until fragrant. Mix fish stock and coconut milk. Bring to a simmer. Add fish and corn. Simmer, covered, for 2-3 mins.
Stir in snow peas, sugar and fish sauce. Simmer for 1 min.
Remove from heat and stir in spinach. Serve with brown rice.
ntil softened. Pour in the fish stock, vermouth and remaining champagne, bring
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
mins. Add the wine, fish stock, and bay leaves and bring