Fish Recipes : Recipe for Making Fish Stock Part 1
Learn about the first part in making a recipe for fish stock in this free cooking video on how to prepare fish for recipes and seafood stock.
Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: EV studios
Duration : 0:2:1
Hoki Fish is a bad-looking fish, but very delicious.
http://tinyurl.com/l888nj
McDonald’s Filet-O-Fish sandwich use? It’s the Hoki Fish. It is a bad-looking fish, but very delicious. McDonald’s alone used roughly 15 million pounds of Hoki Fish each year.The Hoki Fish is common on the waters of New Zealand.However, New Zealand has slashed the allowable catch in steps, from about 275,000 tons in 2000 and 2001 to about 100,000 tons in 2007 and 2008 — a decline of nearly two-thirds, due to overfishing.Gary Johnson, McDonalds senior director of global purchasing, said hoki use was down recently to about 11 million pounds annually from roughly 15 million pounds. He noted that McDonalds also used other whitefish for its Filet-O-Fish sandwiches.
Duration : 0:0:47
What are some good, easy seafood recipes?
Not too many ingredients.
Marinated Grilled Shrimp SERVES 6
INGREDIENTS
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers
DIRECTIONS
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
OR
Firecracker Grilled Alaska Salmon SERVES 8
INGREDIENTS
* 8 (4 ounce) fillets salmon
* 1/2 cup peanut oil
* 4 tablespoons soy sauce
* 4 tablespoons balsamic vinegar
* 4 tablespoons green onions, chopped
* 3 teaspoons brown sugar
* 2 cloves garlic, minced
* 1 1/2 teaspoons ground ginger
* 2 teaspoons crushed red pepper flakes
* 1 teaspoon sesame oil
* 1/2 teaspoon salt
DIRECTIONS
1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
OR
Cioppino SERVES 4
INGREDIENTS
* 3 tablespoons and 2 teaspoons butter
* 5/8 onions, chopped
* 5/8 clove garlic, minced
* 1/3 bunch fresh parsley, chopped
* 5/8 (14.5 ounce) can stewed tomatoes
* 5/8 (14.5 ounce) can chicken broth
* 5/8 bay leaves
* 1 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried oregano
* 1/4 cup and 1 tablespoon water
* 1/3 cup and 2 tablespoons white wine
* 7 ounces large shrimp – peeled and deveined
* 7 ounces bay scallops
* 5-1/2 small clams
* 5-1/2 mussels, cleaned and debearded
* 1/3 cup and 2 tablespoons crabmeat
* 7 ounces cod fillets, cubed
DIRECTIONS
1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
OR
Cajun Crawfish and Shrimp Etouffe SERVES 6
INGREDIENTS
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp – peeled and deveined
DIRECTIONS
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
How to Make Pasta w/ Pan Seared Scallops
http://TheFrugalChef.com. How about some pasta with pan seared
scallops, asparagus and sundried tomatoes? This recipe is easy and quite healthy. It is also delicious!
Duration : 0:4:12
Fresh Fish Challenge Winning Seafood Dish – Next Food Networ
View the Next Food Network Star’s winning Fresh Fish Seafood Dish made by Kelsey Nixon. White Chocolate, Macadamia Topped Tilapia.
http://www.redlobster.com/kitchen/
Duration : 0:4:42
How to make Creamy Seafood Chowder
In the area I am from, we are blessed with an abundance of fresh seafood. Seafood Chowder is a very popular dish that you will find on most restaraunt menus. I have used lobster, scallops and haddock in this recipe, but you can use other types of fish and seafood as well. (Salmon, Shark, Halibut, Sole, Clams, Muscles, Shrimp, Sea Bass, to name a few).
Duration : 0:7:2
