Recipes for Fish Stock or Broth Commercially Canned or Packaged Sold Unrefrigerated Unopened

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 potatoes, peeled and diced
• 2 cups expired fish stock
• 1 cup milk
• 1 pound white fish fillets, cut into bite-sized pieces
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
3. Add the potatoes and cook for another 5 minutes.
4. Pour in the expired fish stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are cooked through.
5. Using a blender or immersion blender, puree half of the soup until smooth. Return the pureed soup to the pot.
6. Stir in the milk and season with salt and pepper to taste.
7. Add the fish fillets to the pot and cook for 5-7 minutes or until the fish is cooked through.
8. Serve hot, garnished with chopped fresh parsley.

Ingredients

• 1 cup long-grain rice
• 2 cups expired fish stock
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 pound white fish fillets, cut into bite-sized pieces
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet or casserole dish, combine the rice, expired fish stock, onion, garlic, bell pepper, and frozen peas.
3. Place the skillet or dish over medium heat and bring to a simmer.
4. Season the fish fillets with paprika, salt, and pepper.
5. Nestle the seasoned fish fillets into the rice mixture.
6. Cover the skillet or dish with a lid or aluminum foil and transfer to the preheated oven.
7. Bake for 20-25 minutes or until the rice is cooked and the fish is flaky.
8. Remove from the oven and let it rest for a few minutes.
9. Garnish with chopped fresh parsley before serving.

Ingredients

• 2 cups fish stock or broth
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 potato, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook until the vegetables are tender, about 5 minutes.
2. Add the diced potato, frozen peas, dried thyme, and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are cooked through.
3. Season with salt and pepper to taste.
4. Serve hot and enjoy!