what would be a good recipe to mix broccoli and a fish head together?

Question

and if you dont know anything about cooking fish heads please dont answer

Answer 1

FAVORITE CASSEROLE



1 pkg. broccoli spears (or 1 fresh head)

1 can tuna fish in water

1 can cream of mushroom soup

1 additional pkg. chopped broccoli (opt.)



TOPPING:



Potato chips or tater tots

Seasoning (opt.)



Cook spears until tender. Arrange on bottom of casserole dish. In another bowl mix drained tuna, undiluted soup, any seasoning and optional chopped broccoli (thawed, not cooked). Pour mixture over spears. Top with whole chips or whole tater tots, if frozen, may require 5 to 10 more minutes.

SCALLOPS LE HAVRE



16 scallops on half shell

8 spring onions (scallions) finely sliced

3 fat cloves fresh garlic, finely chopped

2 oz. real butter

1/4 cup chopped sweet basil

1 lb. fish bones and heads

8 black peppercorns

2 stalks celery, roughly chopped

1 sm. carrot roughly chopped

1 sm. red onion, peeled and cut into quarters

3 good sprigs dill

1 1/2 pints water

salt and pepper to taste



First remove scallops from shell, rinse under cold water and set aside. Thoroughly clean shells, scrubbing if necessary and set aside.

In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cold water. Season with a couple of good pinches of salt.



Bring to boil, reduce to a gentle simmer and cook for 30 minutes, no longer. Strain through a muslin cloth or similar, return to pan and reduce by half. Just before removing from heat, add 1/2 the sweet basil.



Meanwhile, melt butter over medium heat in a heavy based frypan, and when foaming, add spring onions and garlic with a generous grind of black pepper.



As soon as the onion begins to wilt, add remainder of basil and remove from heat.



In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 minutes each side.



To serve, place each scallop in a half shell, spoon over onion mix and cover with hot stock.



Garnish with fresh herbs and slivered red capsicum.



N. B. It helps to have a bed of rice or rock salt to sit shells on in order to keep them level.



Cream may be added to stock before reducing if desired.

Answer 2

BIGNESS'S FISH HEAD STEW

Ingredients, in no special order:

8 cups Chicken bullion or chicken stock, we use Maggi mix here, its an extremely salty instant powder chicken noodle soup

4 cups of potatoes chopped into big chunks

2 cups of carrots in big chunks

1 big onion chopped

a couple peices of garlic chopped

large green sweet pepper chopped into big chunks

a handful of fresh cilantro chopped

2 habanero peppers, do not peirce or poke den tings

some black pepper

some season salt, but not too much or it will get too salty

Any other vegetables: broccoli, coco, chocho, young punkin, yellow squash, butternut squash, all chopped into big chunks

One big ole fish head, fish tail, any other spare fish parts like the spine and bones.

Put everything in a big pot and bile an bile an bile and bile until it looks finished, and then when its done you let it cool a little bit. Break the head apart into chunks, bones and all and ladel soup into bowls. Don't be afraid of serving the bones. Picking them out of the bowl is half the fun. Important: do not let the habanero pepper burst, if you do, its fire in the hole time. Remove the pepper before serving, when its real soft, but not burst!!!!!.



Fish head Curry stew

1 large head of any fish jewfish, cod, snapper, kingfish, etc.), scaled

salt and pepper

3 tablespoons vinegar

butter

1 onion,

500 g (1 lb) mushrooms, chopped

2 large tomatoes, chopped

2 sticks celery, chopped

1 tablespoon cornflour

1 tablespoon worcestershire sauce

2 dashes tabasco sauce

curry powder (optional)

Broccoli(add the last 10 minutes of cooking)



Boil the fish head in sufficient water to cover it. Add salt, pepper and vinegar. After it has come to the boil, simmer slowly for 20 minutes. Be careful not to break its shape.

Fry the vegetables carefully in a little butter. Keep stirring them so that they do not burn.

Pour water off the fish head and add the vegetables. Make a paste of the cornflour with a little water, and the worcestershire and tabasco sauces. Stir in curry, if desired. Add to the fish and vegetables and cook gently for 10 minutes or so (depending on the size of the fish head).

Answer 3

make a stock first with the head, then remove it carefully and take all the meaty bits off and put it in a bowl. strain the stock and put the broccolli in it to cook lift off the broccoli and put it on top of the fish meat in the bowl. thicken the stock with a little cornflour then pour a few ladles of it on top of the broccoli and fish and u can serve with some noodles.

Answer 4

Your first question what is it they are eating on the cartoon? It usually a rice ball stuffed with bonito flakes (dried fish) or red sweet beans) or a cooked fish. Its just sushi rice presented in a ball form to be fun for the kids. Also google some images on Bento boxes. That is probably what you saw. As far as the recipe for something like that..... I would say the only thing I can think of would be stir fry and in Japanese meals they serve pickled fruits and vegetables to go with there meals.