Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: stef on January 17, 2012, 08:49:20 pm
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I finally found a recipe for fish stock paste, that includes fish and salt, but it does not say to add any liquid... The recie says to mix the fish and the dalt and then boil for a period of time.. But how can you boil it id there is no liquid added. Anyone here that can help me out? Tnx
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i have never made fish paste b4 sorry, but if i were u i would just add enough water to cover the fish
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can you post the recipe here? fish has its own juices; do you think that some of the liquid comes from that? i don't add any water to my veggie concentrate because the liquid comes for the veggies.
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500 gr fish - white and sea and or seafood, without bines or shells and 240. Gr coarse seasalt -
Place fish in blender abd mix 1 min speed 6
Add salt and cook 20 min/100°C/speed 1, place simmering basket instead of measuring cup onto mixing bowl lid. At least every 5 minutes stop cooking and skim off foam.
This is what i dont get.. There is no moisture to skim of foam
Remove simmering basket, insert measuring cup and blend 1 min/speed 9. Transfer into an air-tight jar, allow to cool.
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the salt would draw moisture out of the fish, but i don't know if that would be enough; just add a little liquid if you must. that's also a lot of salt, much more than what is in the veggie stock if you look at the weight of the fish to salt.
let us know what it's like after you make it.
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Whisks i was thinking exactly the same
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dont add any water stef, the salt will draw the moisture from the fish. IMO
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This is the recipe from Full Steam Ahead isn't it stef? I'd trust their judgement and do as they say but like you I would have wondered the same thing. Just keep an eye on it as it's cooking and you may be happy with what you see (use a torch through the hole).
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Tnx judy.. I got the recipe from the thermomix app for ipad. And contains 145 recipes from my way of cooking
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Ah, yes you are right, I looked through both and it was in MWOC :P Too early in the morning for me to be thinking clearly. ;D
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I am happy with this app because i could not find the basis recipes you guys talk about lol
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I like MWOC the most from the other International recipe book series Stef so if you haven't got the book, the app is the next best thing. Let us know how you go with the fish stock.
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thats the only book i have JD and its not in there ,only the meat and veg stock
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Page 40 My Way of Cooking Uni.
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U also should have the chicken stock in there... Have any of you tried one of those before?
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i thought u were talking about the Full Steam Ahead book
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Ah, yes you are right, I looked through both and it was in MWOC :P Too early in the morning for me to be thinking clearly. ;D
Can see why you are confused, I was too :D :D
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I'm trying to make my own paste at the moment. Not sure how it's going to work out as I have heaps of coral trout fish frames and have just thrown them in a pot with onion, garlic, fennel, white wine and water. Will strain and add salt at end I think. Smells pretty good.
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Have a look at this (http://www.ukthermomix.com/recshow.php?rec_id=183) general recipe for liquid fish stock from the UK website - it does mention fish. It isn't a paste though.
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I have tried to make fish soup a few times using frames, heads, wings and bits. I can't stand the smell of it. I love fish but hate the smell of all the bits boiling up. DH barbecues wings and frames now and sits down and has them for lunch. He loves them. Yuk!