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Fish stock
A light broth from fish bones and trimmings — a base for fish soups and sauces.
Fish stock is a light broth from fish bones, heads and trimmings with root vegetables and white wine, made quickly. It is used as a base for fish soups, sauces, seafood risotto and for poaching fish.
Recipes with this ingredient
Mackerel ceviche is a culinary treasure of Peru, embodying the freshness of the ocean and the passion of local traditions. The dish's origins trace back to the ancient Incas, who marinated fish in chichi juice—a fermented corn drink. The modern variation with lime and chili pepper adds brightness to the flavor. Ceviche impresses with its harmony—the sour-spicy sauce reveals the natural tenderness of mackerel, while fresh cilantro and crispy onion provide a textural play. It's not just food; it's a philosophy of enjoying the moment since proper ceviche is eaten right after preparation. An ideal dish for a hot day, its refreshing taste is accompanied by a spicy aftertaste that makes you return to this gastronomic delight again and again.
9
4
45
Sea bass cutlets are an exquisite dish of Russian cuisine, infused with the aromas of the sea and rich flavors of marinade. Historically, fish has been an important part of Russian gastronomy, and cutlets are a popular way to prepare it. The tender fillet of sea bass combines with cream and white bread to create an airy structure, while the marinade of tomato paste, olives, capers, and gherkins adds a piquant depth of flavor to the dish. These cutlets can be served both cold and hot, making them a versatile option for a festive table or a cozy home dinner. Their complex recipe and layered flavor nuances allow everyone to enjoy the richness of traditional cuisine.
14
6
90
The recipe is taken from the magazine "Culinary Workshop".
10
4
50
Tunguska brand chef Nikolay Bobrov shared the recipe with us.
12
4
45
The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.
19
2
30
The recipe is taken from the magazine "Culinary Workshop".
13
4
40
Stargazy pie is a traditional dish of British cuisine from Cornwall. Its name is linked to its unique presentation – fish heads peek out of the pastry crust, 'looking' up as if watching the stars. This symbolizes respect for the sea and its gifts and pays homage to fishing. The pie's flavor is rich and complex: tender fish, crispy pastry, and a fragrant filling of onions, bacon, and eggs create a harmonious blend. White wine and broth add extra depth to the taste. Stargazy pie is not just a culinary creation but part of the history of British fishermen.
13
8
150
The recipe is taken from the book "Salads, fish and seafood appetizers.
11
2
30
Celery stalks with fish sauce are an elegant addition to fish dishes rooted in European culinary tradition. Tender blanched stalks retain their freshness and light crunch, while the sauce based on vermouth and fish broth imparts a rich, deeply umami flavor. Butter gives a velvety texture, adding notes of tenderness and harmony. This dish pairs perfectly with baked or fried fish, enhancing its flavor and creating a refined combination. Due to its simplicity in preparation and exquisite taste, it can be a wonderful addition to both everyday dinners and festive tables.
5
2
30
The recipe is taken from the book "Seafood. Very simple.
5
12
15
The recipe is taken from the book "Seafood. Very Simple."
13
5
30
The recipe is taken from the book "Seafood. Very Simple.
12
2
30
The recipe is taken from the book "Seafood. Very simple.
10
4
45
The recipe is taken from the book "Seafood. Very simple.
12
1
30
The recipe is taken from the book "Seafood. Very Simple."
11
1
45