Recipes with fish stock
99 recipes
Paella with Shellfish & Lemon Aspen Fruits
Paella with shellfish and served with lemon aspen fruits
Poached Fish with Tomatoes & Purple Basil
Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.
Fish in Sweet & Sour Sauce Wih Coconut-Rice
Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.
Salmon Mousse with Watercress Sauce
Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.
Salmon Mousse with Watercress Sauce
Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.
Mussel & Bacon Soup (Marguerite Patten)
Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.
Salmon for Louise
Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.
Scampi Mare Nostrum - la Scala
Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.
Fillet Mosaic with Red Pepper Sauce
Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.
Salm Nach Basler Art / Salmon Basel Style
Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.
Shrimp, Chicken, Bacon & Broccoli Soup
Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.
Stuffed Squid with Chocolate Sauce
Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.
Pasta with Red Clam Sauce
Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.
Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
Sweet Pepper Cream Shrimp
Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.
Scalloped Salmon or Trout
Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.
Paella with shellfish and served with lemon aspen fruits
Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.
Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.
Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.
Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.
Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.
Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.
Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.
Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.
Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.
Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.
Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.
Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.
Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.
