Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
2 qt Stock fish
3 ea Egg whites
2 ea Parsley sprigs
1/2 c Water
1/2 lb Cod or whiting chopped
1 ea Leek chopped fine
4 tb Gelatin
Combine stock, chopped fish, egg whites, chopped leek and parsley. Mix
well, bring to a boil, then simmer. Mix gelatin and cold water until
gelatin is soft then blend into fish stock. Skim stock periodically.
Keep hot for 30 minutes but do not boil. Strain through cheese-cloth
then let it cool before decorating the fish.