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Fish Base

This paste with MSG has flecks of fish with a rich, robust, sweet fish flavor without a smelly fish aroma. Great for bouillabaisse, gumbo and fish stews. Cooked Cod fish is listed as the first ingredient.

Size

2.5 LB SM TUB

$17.58

* Prices are subject to change without notice.

Fish Stew

1 lb Fish (boneless)
2 Tbsp Lemon juice
1/2 tsp Peel, Lemon
1 Tbsp Oil
2 cloves Garlic
1 inch Celery
1/2 c Wweetcorn
8 Mushrooms
6 c Fish Base (prepared according to package)
1 c Soy milk
1 Tbsp Cornflour
Salt and pepper
1/2 tsp Thyme, Whole
Clean fish and sprinkle with lemon juice, lemon peel and a little salt and pepper.
Marinate for half an hour.
Meanwhile, wash and quarter mushrooms.
Peel and chop garlic finely.
Chop celery finely.
Heat oil.
Saute garlic on medium heat for a minute.
Add celery, sweet corn and mushrooms and continue to saute for a minute.
Add fish.
Stir well.
Add prepared Fish Base and boil until fish is nearly done.
Mix corn flour in soy milk and add to the fish.
Continue to cook until well blended.
Adjust seasoning, sprinkle with thyme and serve hot.
Serving Size: 4-6

R.L. Schreiber, Inc. (800) 624-8777