Stock

 

The stock constitutes liquid in which bones, fish, meat, vegetables or cereals are cooked to extract the flavor and soluble food substances.

It is the foundation of soups and sauces which give a good flavor and extra nourishment.



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Fish Stock

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  The head, bones and skin are used. Break up the bones and wash them together with the skin.  Soaking with cold water, add some salt, allow it to boil and leave to simmer until the goodness is extracted.
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Fish Stew 1

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Donate Recipe 500g fresh fish 2 tomatoes 70ml cooking oil 1 onion 3 garden eggs seasoned flour A little tomato paste salt and pepper to taste 250ml water or stock 1 dessert spoon flour 1)Prepare the fish and cut into moderate-sized pieces. 2)Prepare vegetables. 3)Heat the oil. When ready, dip pieces of fish in seasoned flour and coat(one at a time). Fry on either side until well cooked. 4)Cook the flour in the oil until brown, stirring all the time to prevent it from sticking. 5)Add the onion and fry; add pepper and other vegetables. Add the water and tomato paste and boil. Add salt, reduce the heat and simmer until the garden eggs are soft. Add the fried fish carefully. Continue to simmer until it is thick.
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Fish Cakes

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Recipe 25g cooked fish                        2 tablespoons chopped parsley 250g marshed yam or               potato           125ml white sauce                    Egg and breadcrumbs 1 egg A little flour 1)Remove skin and bone from fish. Flake finely or chop and mix with white sauce or beaten egg, season, add mashed yam or tomato. 2)Spread the mixture on a plate. Let it cool and divide it into six portions. 3)Shape into flat, round cakes using a little flour. Avoid using too much flour or cakes will crack when fried. 4)Coat with egg and crumbs. 5)Fry in hot oil till golden brown. 6)Serve and garnish with sprigs of parsley or tiny leaves of lettuce.                         Donate
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