Tag: seafood

fish and citrus juice - learns how to make authentic Peruvian ceviche, a healthy seafood dish prepared with fish and citrus juice.

Langoustines are more expensive than prawns, but worth it as theyre super tasty.

Start by making the aןoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once youve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.

This is the base for another recipe posted here Sonoma Bourride with Halibut.
Although you can make Seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!