0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Cornish Frances, Bissell’s, Kitchen 4 servings

INGREDIENTS

3 lb Fish bones; (3 to 4)
Celery stalk
1 sl Ginger; (optional)
2 tb Olive oil; (2 to 3)
1 Onion; peeled and chopped
2 Leeks; trimmed and sliced
2 Celery stalks; trimmed and sliced
4 Potatoes; peeled and diced
2 Red mullet; scaled and cleaned
4 sm John Dory; cleaned and trimmed
; of the fins
1 Gurnard; cleaned and trimmed
(1 to 2)
; of the fins and
; spines
1 lb Pollock or ling; skinned and diced
1 Squid; cleaned and cut
; into rings
; (optional)
Parsley
Mint
Tarragon
Coriander leaves
Spring onions
Salt
Pepper

INSTRUCTIONS

STOCK
BASE
FISH
FOR SEASONING, YOUR CHOIC
Heat the olive oil in a large saucepan and fry the vegetables until
translucent. Pour on about 1 pint of fish stock and cook until the
vegetables are tender.
Pour in about 2 pints more stock and bring to the boil. At this point
add the fish, herbs and seasoning, bring back to simmering point, and
cook for 5-8 minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Peacemaker”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?