) or other non-only fish head(s) (make sure those gills
Firstly, wash the pieces of fish head thoroughly.
Rub in a
Fry chopped herbs in butter, without allowing them to brown.
Add the fish head, water & salt.
Bring to the boil in a large saucepan.
Skim, add vegetables & cloves & pepper.
Simmer for 35 - 40 minutes, until all the vegetables are soft.
Remove fish head, skin & bone it, flake the flesh and return to the soup.
Serve sprinkled with chives & parsley.
NOTE:
For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.
Wash the fish head or fish steaks and pat dry. Keep
Rinse and dry the fish head and bones.
Sprinkle them with salt and pepper and flour and set aside.
In a heavy, 4 to 5-quart pan, heat the olive oil and saute the onions.
Then add the fish head and bones and cook for 3 to 5 minutes.
Add the potatoes, tomatoes, thyme and lemon juice.
Cook for 5 minutes.
Add more water and the wine.
Bring to boil, then simmer for 30 minutes.
ve the fish store person fillet the fish and save the head, bones
Remove flesh from fish and chop into chunks and
eantime clean the fish (do not chop the fish; it must stay
als.
PREP FISH: Completely scale the fish, leaving the head and tail
skillet and fry the fish with half the garlic, turning
Clean the fish head and cut it into two
scale and cut off the fish head (but keep it aside) then
lightly reduced.
Meanwhile, place fish, coriander, lime rind, garlic in
In 2-quart oblong glass baking dish, combine onion and butter. Microwave on High 3 to 4 minutes or until tender.
Stir in soup, wine, cheese, lemon juice and parsley.
Arrange fish in soup mixture.
Spoon over fish. Sprinkle with bread crumbs and paprika. Microwave, uncovered, on High 12 to 14 minutes or until fish flakes, turning dish once halfway through cooking.
Let stand 2 minutes before serving.
Makes 4 servings.
o make mayonnaise.
Heat soup to boiling. Remove and discard
Add carrots, parsnips and fish to soup stock.
Bring to boil and reduce to simmer 10 minutes.
Add leeks and simmer 2 to 3 minutes longer.
Remove from heat and lift out fish; set aside on platter.
Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
Pour this back into soup in thin stream, beating continuously with a wire whisk.
Separate fish into flakes and add to soup.
Season with salt and pepper and reheat.
Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.
Remove skin from fish.
Cut into small pieces and grind while adding 5 tablespoons water.
Beat egg white slightly; add to fish. Add ginger, 1 teaspoon salt, 1 teaspoon wine and cornstarch.
Mix well.
Form into balls and drop into boiling soup stock.
Remove foamy residue from soup.
Cut tender greens into 1-inch pieces. Add to soup.
Bring to boil; add 1 teaspoon salt, 1 tablespoon wine and monosodium glutamate and serve.
Serves 4.
Preheat oven to 375.
Rinse and pat dry haddock.
salt and pepper to taste.
sprinkle with lemon juice.
place fish in casserole dish.
mix soup and sour cream together.
layer onion, soup mixture and cheese on top of fish.
repeat fish, onion, soup mix and cheese till you use all.
cover and bake for 35-40 minutes until fish is done.
We usually serve over baked potato or rice.
In large saucepan saute onion, celery and garlic in butter until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme.
Cover and simmer 30 minutes.
Add fish and simmer 7 to 10 minutes, or until fish is opaque and flakes easily with fork. Makes 4 to 6 servings.
Good with crusty bread and salad of mixed greens.
You can reheat soup and add raw shrimp or more fish when soup boils.
Bring to a boil again, remove from heat and let stand 1 minute.
Brush fish with oil outside and inside.
Mix all remaining ingredients and stuff pocket of fish.
Prepare heavy-duty foil to make large double piece.
Place fish on foil and wrap tightly so steam does not escape.
Cook over charcoal or gas grill for 15 minutes.
Turn over and cook 15 additional minutes.