or other non-only fish head(s) (make sure those
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.
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.
Wash the fish head or fish steaks and pat dry. Keep
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
o burn garlic.
Cook for about 2 minutes. Add wine
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
he oil in a large soup pot, then saute the onions
b>fish store person fillet the fish and save the head, bones and skin for
add the garlic and cook for 1 minute, add the carrots
and saute, while stirring occasionally, for 3-4 minutes or until