Our Pantry - Recipes Using Fish Fumet (Stock)
Spicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb dish with the exotic flavors of Thailand.
This scrod is elegant and impressive, but simple to make. Orange-scented fish stock with a splash of dry vermouth is spooned over the meaty fillets to braise them. At the same time, the bed of sliced fennel and onions becomes tender enough to purée. The liquid is reduced, orange segments are added, and it’s ready to enjoy. Any mild, thick, firm fish fillet can be substituted.
This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!
This smooth, spicy sauce is the traditional French version of curry, based on Classic Velouté, rich coconut milk, and fragrant curry powder. Ladle this versatile sauce over poultry, meat, fish, eggs, or vegetables for a delightful—and different—flavor addition.
This quick summer supper brings together simple grilled fish with fresh tomatoes and corn in a light broth scented with basil. Serve it with a slice of crusty bread and a glass of crisp white wine.
Tender sautéed fish napped in a light creamy sauce flavored with tarragon and shallots, this dish is elegant enough for company and simple enough for a weeknight family dinner. The recipe comes from a great cook and MTG sauce team member.
This fresh, simple, and elegant way to prepare halibut is a winner in any season. The tart lemon and savory garlic beautifully complement the tender white fish filets.
Tender filets of salmon gently simmered in a flavorful broth, chilled, and topped with a simple lemon dill sauce: a quick, elegant, delicious lunch or dinner.
This classic Italian dish is simply divine. Tender clams, garlic, white wine, and fresh herbs all come together in a light sauce made with our flavorful seafood stock.
Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.
This thick, rich chowder is a New England classic, filled with potatoes, onion, and tender chunks of white fish in a savory combo of flavorful fish stock and cream. Serve it with crusty bread, or the old-fashioned way, with enough oyster crackers to bury it.
There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great lunch or dinner.
This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.
Clams, calamari, and tilapia are simmered in a savory broth with tender aromatic vegetables, white wine, artichokes, and spinach. Serve this fragrant dish over steamed rice or with slices of French bread to soak up the juices.
This classic Mexican seafood dish is filled with a heady blend flavors reflecting the traditions of native, Spanish, Caribbean, and African cultures in this port city on the Gulf of Mexico.
A traditional Italian way of cooking fish--simmer it in a flavorful tomato sauce studded with olives and capers and scented with white wine and rosemary--and don't forget the garlic! Delizioso!
The gorgeous pinkish-red color of this sauce earned it the name aurore, French for sunrise. The color comes from the concentrated tomato purée added to a classic velouté, along with some butter, to make a smooth sauce with surprisingly deep flavors. It's terrfic with eggs, fish, chicken, and vegetables.
This classic French sauce for fish is named after Bercy, a district of Paris known for its wine markets. The sauce is based on a classic velouté sauce made with our Fumet de Poisson Gold, and enriched with dry white wine, shallots, parsley, and butter. It's delicious with any sautéed, baked, broiled, or poached fish, from salmon to sole.
Often called “White Bordelaise,” this traditional French sauce is enriched with white wine instead of red wine like Bordelaise sauce, and is based on velouté sauce instead of demi-glace. The result is a silky, rich sauce, accented with tarragon, that beautifully complements roast chicken, turkey, veal, or hearty fish dishes.
Flavored with fresh herbs and white wine and finished with butter, this classic sauce enriches chicken, fish, vegetable, and egg dishes.
The name for this classic French sauce is from the French word ravigoter--to invigorate. It's a versatile shallot and herb sauce--invigorated with white wine and the piquant flavor of white wine vinegar. Serve it over fish, shellfish, poultry, veal, or pork.
Tender seafood simmering in a creamy sauce scented with white wine and tarragon, topped with a rich golden crust--a white Burgundy and a simple green salad are all you need for a luscious, warming cold-weather meal.
This classic Spanish dish orginated in Valencia, where it is traditionally made with rabbit, chicken, and snails. The contemporary version here is filled with delectable vegetables, sausage, and shellfish--but the real treat in either case is the rice. It soaks up the flavors of all the ingredients, including onion, garlic, tomatoes, smoked paprika, and a saffron-scented mixture of stock and wine. Cooked in a large, wide pan, paella makes the perfect dish for entertaining. Just place the pan in the middle of the table so guests can help themselves, and pour a chilled Spanish rosé.
Saffron lends is disctinctive yellow color and complex, bittersweet flavor to succulent fish and shellfish in this simple yet delicious dish. Serve it with crusty bread to soak up the juices--or ladle the seafood and broth over pasta or rice.
An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.
Heady aromas emanate from this satisfying, rustic, one-dish pasta meal inspired by southern Italy. White fish filets brushed with sun-dried tomato pesto simmer over aromatics in a wine-scented fish stock. Finally they almost melt into a sauce, and spaghetti, olives, capers, and fresh basil are stirred in. Add grated Parmesan if you like. (We do.)
The delicate flavors of this elegant risotto will wow your dinner guests. Serve it with a simply dressed green salad and a crisp chilled white wine.
Tender clams in a spicy tomato sauce tossed with pasta--a classic Italian-American dish. Serve it up with a side of garlic bread and a crisp salad for a quick and delicious meal.
An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garllcky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!