fish stock

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

Cioppino

halibut, sea bass,

(2 lb

(or more) of large shrimp

extra virgin olive oil

onion (1 large onion)

chopped bell pepper (1 large bell pepper)

garlic,

salt

tomatoes

Broth from the mollusks

red wine

tomato juice

stock

Salt and pepper

parsley

"Oh man, eating Cioppino in San Francisco totally ruined Cioppino anywhere else for me, but  because of the rave reviews from the folks in the Bay area, I will definitely give this a try!"

"Looks delicious and is straightfoward to make.  I live in the Bay Area.  People should be cautious of the origin source (country) of seafood.  Or buy US frozen if you can’t source it fresh by where you live."

"One fav soup of everyone in my family. Specially since we moved to coastal area. Pictures look delicious. Thanks for sharing."

"How would oysters be best incorporated?"

clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.

Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).
Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more.
 
Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

Serve: Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine.
Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

"I love this recipe! It has become our family tradition. I buy my seafood at Costco during the holidays. I make two kettles full and share with friends and family."

Make your own shellfish stock with the shells from crabs, shrimp, and lobster.  Homemade shellfish stock recipe with photos and step-by-step instructions.

How to Make Shellfish Stock

dry white wine

yellow onion, sliced or chopped

carrot,

celery stalk,

tomato paste

thyme

bay leaf

peppercorns

"May I use mussel shells to make my stock.We consume large number of them and never thought about ising the shells?"

Break up larger pieces of shell: Break thick shells (lobster or crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).

Roast shells (optional): Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor).

Cover shells with water and heat to not quite a simmer: Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Heat the water on high. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.

Do not let the water boil! You want to maintain the temperature at just at the edge of a simmer (around 180°F), where the bubbles just occasionally come up to the surface.
Do not stir the shells! Stirring will muddy up the stock.
Skim the foam. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large metal spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

Add the wine, onions, carrots, celery, tomato paste, herbs, peppercorns: Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns.
 
Bring to a low simmer and reduce heat so that the stock continues to barely simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

Strain through a lined sieve: Use tongs, a large slotted spoon, or a spider strainer to lift out and remove most of the solids from the stock. (Later put in a plastic bag and put outside in the trash! Shellfish shells have a way of stinking up a kitchen.)

Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl.
 
Pour the stock into the strainer. Either use the stock right away, or cool for future use.
If you aren't going to use in a couple of days, freeze (remember to leave some headroom at the top of your freezer container for the liquid to expand as it freezes.)

"Easy and delicious. I added garlic because I don’t make anything without it. I will never buy stock again."

"This recipe is absolutely phenomenal!  I had more shells than what you called for so my stock came out really really deep in flavor.  It tastes like bisque already but in the consistency of broth.  My first batch I did with all crab shells.  I will use the same recipe for my lobster shells and for shrimp at a later time.    This recipe deserves 10 stars!  Thank you for sharing."

"Making lobster stock now. I have an American Pressure canner. I was going to do quarts. I added tomatoe paste &amp; lemon juice to the stock as it cooks. I know I pressure can French onion soup for 90 minutes. How long should I pressure cook this? Should I add more lemon juice when I go to can? Thank you for any help. Cheers!"

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Easiest ever paella

olive oil

leek

pack chorizo sausage, chopped

turmeric

long grain rice

hot fish or chicken stock

frozen pea

frozen seafood mix,defrosted

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Clam chowder is the New England classic everyone knows, but fish chowder is also popular — and a lot easier to make. This recipe comes from Eventide, in Portland, Maine, a combination of a seafood shack, an oyster bar and a modern farm-to-table restaurant with Japanese influences. Dashi, the Japanese fish stock, has an oceanic taste that is perfect here, and the instant kind is easy to buy online and keep on hand.

Eventide Fish Chowder

black peppercorns

Kosher salt

sea scallops (or use more cod, some hake

unsalted butter

all-purpose potatoes,

bacon,

thyme thyme

heavy cream

chives scallion

In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.

Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.

In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.

Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.

Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.

Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.

Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.

Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.

Risotto With Creamy Scallops and Tomatoes

onion onion

shallots

garlic

Arborio rice

plum tomatoes

scallops

ricotta

yogurt

lemon lemon rind

black pepper

In a saucepan, heat the stock to a simmer.

Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.

When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.

Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.

Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.

Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.

Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.

A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.

Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.

Fresh seafood and authentic Thai flavours mingle together in this fabulous Asian hot pot.

Asian fish hot pot

peanut oil

Thai yellow curry paste

coconut cream

lemongrass stalk, white part only, bruised

finger eggplants, sliced

green beans,

white fish fillets,

tsp fish sauce

lime juice

rice,

Lime wedges, to serve

Chilli jam is a versatile ingredient which adds a flavour punch to many dinners. Try it with these chicken breasts.

Chicken with chilli jam and cashews

chicken breast fillets,

red onion,

carrot, sliced on the diagonal

red capsicum, sliced

broccoli,

chilli jam

(1/3 cup) cashews

white rice,

Whiting is a delicate fish that requires minimal cooking and suits the gently spiced flavours of this easy dish.

Fish curry recipe with coconut and turmeric

garlic cloves, chopped

green chillies, chopped

tbs finely chopped ginger

tsp finely chopped fresh turmeric

tbs sunfower oil

onion, finely chopped

tsp coriander

tsp turmeric

tsp cumin

cloves

green cardamom pods, cracked

curry leaves,

coconut milk

(250 milliliters) fish stock

sand whiting fillets

lime

basmati rice, to serve

Coriander leaves, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6216976608001&=domain=del

5348771529001-6216976608001

As taste member 'Weeble' says "Easy to cook. Delicious to eat". This seafood soup is the perfect winter warmer.

Mediterranean-style seafood soup

brown onion, halved, finely chopped

red capsicum, halved, deseeded, finely chopped

garlic cloves, crushed

Italian tomatoes

milliliters (1 1/2 cups) fish stock

saffron

x 5cm strips lemon rind

fish fillets,

basil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

A fantastic seafood stew, packed with spring vegetables and easy enough for a midweek meal.

Spring seafood tagine

ginger

harissa (see Notes)

green prawns, peeled, tails intact, deveined

firm white fish (such as ling)

can chickpeas, rinsed, drained

can chopped tomatoes

fresh pipis (see Notes)

(120 grams) frozen peas

green beans, trimmed,

mint, leaves

(300 grams) instant couscous,

(45 grams) slivered almonds, toasted

It takes less than 20 minutes to make this traditional prawn soup.

Tom yum goong

red curry paste

Massel chicken style liquid stock (see Notes)

prawns, peeled, deveined, tails intact

green onions, sliced diagonally

Salt and black pepper

coriander

A very stylish way of cooking and presenting king prawns

King prawns in saffron almond sauce

prawns

vegetable oil

cashews

blanched almond

ghee

green cardamom pods, crushed

onion

green chilli

150-300 milliliters/¼-½ pt fish stock

golden caster sugar

tbsp single cream

garam masala

½ tsp ground white pepper

tbsp Greek yogurt

green cardamom pods

cumin seeds

Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.

Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)

Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.

Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).

Top 18 fish stock recipes from across the web

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Top Tags

Cioppino

How to Make Shellfish Stock

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Fish curry recipe with coconut and ...

Mediterranean-style seafood soup

Spring seafood tagine

Tom yum goong

King prawns in saffron almond sauce

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How To Make Fish Stock

Shrimp Stock Recipe

Top 18 fish stock recipes from across the web

The most viewed fish stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cioppino

How to Make Shellfish Stock

Easiest ever paella

Eventide Fish Chowder

Risotto With Creamy Scallops and To...

Asian fish hot pot

Chicken with chilli jam and cashews

Fish curry recipe with coconut and ...

Mediterranean-style seafood soup

Spring seafood tagine

Tom yum goong

King prawns in saffron almond sauce

Thai fish and pumpkin soup

Chunky fish chowder

Colin's smoked mackerel croquettes

Korean Seaweed Soup With Tuna (Miye...

How To Make Fish Stock

Shrimp Stock Recipe

The most viewed fish stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine