My Reviews (10)

Easy Fish Stock

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but snapper or trevally make good stock. If in doubt, ask your fishmonger.
Reviews (10)


21 Jul 2008
Reviewed by: JDBENNETT
Very good!
 
21 Jul 2008
Reviewed by: ORLYBENUN
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto.
 
01 Oct 2015
Reviewed by: SandraLee
Great when you don't have the fancy stuff!! Thank you
 
12 Sep 2013
Reviewed by: koaladave
Lovely stock, classic and on the money - bay leaf perhaps? JD's very good should rate better than 3 star - this rating refers to just ok
 
15 Jul 2007
Reviewed by: soontobeIRON
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland.
 
(Review from Allrecipes USA and Canada)
15 Sep 2005
Reviewed by: selhull
The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of clam juice, for extra flavor. Very good when used in my seafood chowder recipe!
 
(Review from Allrecipes USA and Canada)
22 Sep 2010
Reviewed by: Plaisham
Plain, simple and no wine or weird ingredients. Wheee
 
(Review from Allrecipes USA and Canada)
06 Sep 2008
Reviewed by: Monica
Fantastic - easy and delicious!
 
(Review from Allrecipes USA and Canada)
21 Jul 2008
Reviewed by: ORLYBENUN
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have solids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto.
 
(Review from Allrecipes UK & Ireland)
21 Jul 2008
Reviewed by: JDBENNETT
Very good!
 
(Review from Allrecipes UK & Ireland)

History

Recently Viewed Recipes


Recently Searched Recipes