Fish Stock & Steamed Whole Tilapia

Friday, I made Fish Fillet and Julienne Vegetables with White Wine Mushroom Sauce... an idea I got from Julia Child's Cookbook. Well, of course from those fish fillets I had fish bones left... so what do I do? I made fish stock today :) For the truth I never made this at home before... before I thought I couldn't afford to do stuff like this at home... but you know what! If you plan your week menu carefully you can, and these dishes I was making don't even use alot of crazy expensive ingredients, simple ingredients make great dishes... incredible :)

It was so simple the way Julia Child wrote her recipe
Fish Stock
  • 1 med onion, sliced
  • 1 med carrot, sliced
  • 1 celery stalk, sliced
  • 2 whole fish bodies
  • 2 cups of white wine
  • 1 sprig of thyme ( I buy thyme fresh at Spanish meat markets, then dry it at home)
  • salt and pepper
I added all the ingredients into a medium stock pot. Then I covered all the ingredients with cold water and brought to a simmer.  Mmmm... after simmering for just 45 mins it was so flavorful I couldn't believe I did it at home.  I definitely will be making stock... fresh from home for now on.

Of course I'm hungry today... and it's time to eat!  And I really need to cook a dish with fish (because I still had one whole tilapia left). So, yesterday I was on Youtube and found a bunch of Gordon Ramsay videos.  And I found one on baked fish.

It gave me the idea of doin' this dish below... I laid thin sliced: sweet potato and mushrooms, brunoise: bell pepper, onion, garlic and ginger with salt and pepper. Then drizzle my fish stock onto the vegetables, about 2 oz worth (6 tbsp).

Seasoned and scored my whole fish, placed caramelized limes inside and on top of the fish... and laid it on top of the vegetables.

Then I folded up the foil the way Gordon did and placed it into a 350 degree oven for 40 minutes.

Now the best part... opening it at the table.... amazing... I just served mine with steamed jasmine rice. 

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