Fish stock (food)
fish stockfish fumetfish brothstockFumetstock-base
Fish stock forms the basis of many dishes, particularly fish soups and sauces.wikipedia
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Fish stock forms the basis of many dishes, particularly fish soups and sauces.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.
fish headsheadFish head soup
In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix.
Fish heads, either separated or still attached to the rest of the fish, are sometimes used in food dishes, or boiled for fish stock.
bonito dashibrothdashi stock
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid.
asam laksaLaksa PahangNyonya Laksa
For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.
Palembang Lakso usually uses freshwater fish such as patin and gabus (snakehead) as stock-base and its flesh is also served, the simpler and cheaper recipe however, might just use instant chicken broth.
soupscanned soupcondensed soup
Fish stock forms the basis of many dishes, particularly soups and sauces.
Miso soup is made from fish broth and fermented soy in Japan.
Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 20–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet." In Japanese cooking, a fish and kelp stock called dashi is made by briefly (a few minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
Garudiya or Garudhiya is a clear fish broth.
ban mianBanmian ''(板面)mee hoon kueh
The base of the soup can be water but is more commonly a type of fish stock.
Fasting varieties are typically made with fish stock to avoid the use of meat, while purely vegetarian recipes often substitute forest mushroom broth for the stock.
She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated.
Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil.
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.
Arròs a banda (Valencian term for rice on the side, translated as Arroz a banda in Spanish) is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (and, per extension, in most of Land of Valencia), Spain, and distinct from the paella of Valencia.
Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces
A fishball was a fried New England concoction made of potatoes and fish stock, and usually eaten for breakfast.
Bergen fish soupCream of chicken soup
Fish fillets are ground with eggs, onion, bread or matzo crumbs, and spices to produce a paste or dough which is then boiled in fish stock.
a velouté and fish fumet base
Normande sauce: prepared with velouté or fish velouté, cream, butter and egg yolk as primary ingredients. Some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream
The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock.
Later variations include exchanging the seawater for a court bouillon of fish stock and onion.
The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock.
In Indonesia, Malaysia, the Philippines and Singapore anchovies are commonly used to make fish stock or are deep fried.
An innovation in Massialot's book was the alphabetisation of recipes, "a step toward the first culinary dictionary" Barbara Wheaton observes; Wheaton has compared the changes made in the various editions of Massialot: a glass of white wine in a fish stock makes a surprisingly late appearance, in 1703.