How To Use Glace de Fruits de Mer Gold®
Use one part Glace de Fruits de Mer Gold® to twenty parts hot water to make a classic seafood stock. Bring to a simmer and whisk until completely dissolved.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic seafood stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic seafood stock.
Glace de Fruits de Mer Gold® Ingredients
White Wine, Lobster Stock, Fish Stock, Salt, Shrimp Stock, Dried Shrimp Stock, Carrot Stock, Fish Gelatin, Mirepoix Stock (made of carrot, celery and onion stocks), Dried Fish Stock, Tomato Paste, Dried Crab Stock. GDFM-110606
Product contains Shellfish (lobster, crab, shrimp) and Fish (pollock, cod). Product is gluten-free.
Glace de Fruits de Mer Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0g||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 1g|
|Cholest. 25mg||9%||Protein 2g|
|Vitamin A 10% • Vitamin C 0% • Calcium 0% • Iron 0%|
very good, helped make a complicated dish easy
Dear friends at More than Gourmet, I'm getting ready to order again, but I have a funny wee story and a recommendation. I was very excited when my order arrived, and immediately unpacked it (1 large tub and 4 little tubs). I was eager to read all the directions and recipes you included. So I gently removed each tub, large and small, from its colorful cardboard casing, stacked and flattened the cardboard into a convenient pile, poured myself a glass of wine, and read every word. About a week later, when I was making a lovely shrimp, leek, and bean stew (a recent NYT recipe that I can strongly recommend), I looked in my stack of little MTG tubs for the seafood stock. And lo, though I still had 4 little tubs: I couldn't find the seafood stock! Turns out that, if you remove the cardboard casing from the little tubs, you will not be able to distinguish one stock from another. Crisis in the kitchen! Dinnertime looming! Should I just use water? Instead, I extended my dinner deadline, read each ingredient list, looked at the stocks' colors, and guessed. And I guessed correctly, whew, and my stew was a great success, and your seafood stock is delicious. Thank you. But it would be lovely if you could figure out an inexpensive way to actually label each little tub as to its contents (a little sticker on the tub with "S" for seafood, etc., would work). I'm guessing I'm not the only one in need of this. And now, of course, my personal dilemma continues. I have 3 remaining small tubs, unmarked. I'm guessing the redder one is the vegetable stock, because the ingredient list says it contains tomato), but I'm never going to be able to tell my two remaining small tubs of meat stock apart until I actually open them. I will dare, and all will be well; but it would be nice to know. And that knowledge would actually help me learn what I want to order in the future. Just thinking out loud! Yours, Jeff
Delicious lobster bisque
I’ve been making this soup for years on special occasions. It is somewhat involved but so good!
Very good seafood flavor!!
I noticed this particular stock concentrate was not a demi glace like the other products from More Than Gourmet. It also has salt in it so use sparingly. That said, I used it in combination with some dungeness crab base for the flavoring in my crab bisque and it was very good. I will probably use this concentrate in a lot of things. I bet it makes an awesome Bouillabaisse starter too. Use it instead of salt.
You can't make cioppino without this
We discovered this a few years back when making cioppino for a celebratory dinner. It was so easy to use, and the flavor was spot on. It's been our go to ever since. I imagine many cooks use it for other things, but when you have cioppino, what else is needed? :-) It's a much called for family favorite. It beats any canned or packaged diluted stock hands down. It's not even close.