Whitefish Poached in Court Bouillon

Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, and an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.

DIY Chowder

DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Whitefish & Capers

Whitefish & Capers
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Whitefish & Capers
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Rating: 5
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  2. Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  3. Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  4. Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Recipe Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.

Adapted from an internet recipe.

Fish Stew with Ginger & Tomatoes

Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Fish Chowder II

Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Easy Fish Stew

Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Tandoori Fish

Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Tandoori Fish
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An Indian dish and this does sound very good. On my to cook list.
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  2. Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  3. Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  4. Serve with rice and a steamed vegetable for a complete meal.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Chinese Tomato Fish

Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Chinese Tomato Fish
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This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4-6 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Fish & Marinade
For the Soup
Servings: servings
Instructions
  1. In large bowl, whisk together the corn starch, cooking wine, spring onion, ginger, salt and pepper, and egg white. Add the fish slices and marinate for 1 hour.
  2. When the fish is ready, peel the tomatoes and dice. In a large pot on medium heat 2 tablespoons of oil and add the spring onion and garlic until aromatic, add the diced tomatoes and reduce the heat to low and cook for about 7 to 10 minutes until the tomatoes are soft and lots of juice is released. Add 8 cups of hot water and simmer for 20 minutes.
  3. Add the celery, red onion, and mushrooms and cook for another 10 minutes, season with salt and pepper to taste.
  4. Turn up the heat to medium and add the fish slices and marinade and stir, cook for about 30 seconds to 1 minute or until the fish slices turn white, remove from heat and carefully pour into a large serving bowl.
  5. Optional, heat 2 tablespoons of oil in a small pan or wok until slightly smoking and pour into the soup.
  6. Sprinkle coriander and and spring onion on the top and serve.
Recipe Notes

Low cost.

Variant: For a spicy version, add 2-4 chopped red Thai Bird's Eye Chilies, stems removed, to the oil in Step 5, then mix into the soup after pouring on top.

This recipe for Chinese Tomato Fish is from China Sichuan Food.

Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Parmesan Broiled Whitefish

Parmesan Broiled Whitefish
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This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
6-10 minutes
Parmesan Broiled Whitefish
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This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
6-10 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven broiler to High and place the rack near the top. If you have a counter top oven, preheat the oven to 200 C using the top coil only, and place the rack near the top.
  2. In a small bowl, mix together the cheese, butter, mayo, lemon juice, dill, and pepper.
  3. Place fish fillets on a baking sheet lined with foil and broil for 3 minutes, remove from oven and flip each fillet over and divide the cheese mixture over the fish fillets and broil for 3-5 minutes making sure you do not over cook the fish, serve.
Recipe Notes

Pangasius fillets would run about 115 Baht/kilo, four fillets would probably be less than so I will us 100 Baht. For 4 servings this is about 75 cents per serving. Sea Perch would cost more (96 Baht per fish), and you have to fillet yourself. Nile Tilapia and Tub Tim would cost less (51 and 58 Baht per fish) but you would have to fillet yourself.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.