Sup Kembang Tahu Bakso Ikan

 

Bahan:

• 350gr ayam fillet potong kecil
• 2 lembar kembang tahu 365 direndam air, potong sesuai selera
• 2 buah kentang potong dadu
• 2 buah wortel (potong serong)5 pcs baso ikan
• Bawang goreng (sesuai selera)

Bahan Kuah :

• 1 liter air kaldu
• 1 sendok teh merica bubuk
• 1 sendok teh garam
• 2 sendok makan minyak sayur
• 2 siung bawang putih dihaluskan
•  2 daun bawang dan seledri (iris tipis)

Cara Membuat :  

1. Rebus ayam fillet kedalam 1 liter air kaldu. Tumis bawang putih, daun bawang dan seledri sampai harum.
2. Masukkan seluruh tumisan ke dalam rebusan kuah kaldu, tambahkan wortel dan kentang.
3. Setelah wortel dan kentang lunak, masukkan kembang tahu dan baso ikan yang sudah dibelah menjadi dua bagian lalu tambahkan garam dan merica, aduk hingga merata.
4. Setelah semua matang sajikan dengan taburan bawang goreng 365 agar harum

sumber :

http://www.superindo.co.id/resep_dan_tips/resep_minggu_ini/sup_sehat/Sup_Kembang_Tahu_365

Sup Minestrone

Sup minestrone adalah masakan sup yang berasal dari Italia, dan konon disebut sebagai makanan yang paling sering ditemui di meja makan masyarakat Italia setelah pasta. Saking awamnya menu ini bagi masyarakat Italia, tidak ada resep baku untuk sup minestrone, karena biasanya sup ini dibuat dengan sayuran apapun yang sedang musim. 
 
Bahan  :
Bumbu untuk kuah :

1. 1 liter air kaldu daging sapi.
2. 1/2 buah bawang bombai, iris.
3. 3 sendok makan minyak zaitun.
4. 3 siung bawang putih .
5. 100 ml saus tomat segar.
6.  garam secukupnya.
7.  lada halus secukupnya.
8.  3 sendok makan keju parmesan, parut.

Bahan :

1. 200 gram zucchini, iris.
2. 20 gram peterseli, iris halus.
3. 200 gram buncis.
4. 100  gram kacang polong.
5. 100 gram bayam, iris.
6. 100 gram kol putih, iris.
7. 100 gram wortel, potong dadu.
8. 200 gram kacang merah segar.

Cara Membuat Sup Minestrone (Sup Sayuran) : 
 

1. Tumis bawang bombai dengan minyak zaitun selama 3 menit, masukkan semua potongan sayuran dan saus tomat. Tuang air kaldu ke dalam tumisan sayur.
2. Rebus kacang merah hingga lunak. Blender setengah bagian kacang merah, masukkan ke dalam sup. Aduk.Masukkan sisa kacang merah ke dalam sup, tambahkan garam dan lada. Masak sup selama 50 menit dengan api kecil hingga mendidih.
3. Sajikan sup selagi panas, taburkan sedikit keju parmesan.
4. Untuk 6 porsi

SUMBER :
http://kuliner.ilmci.com/resep/2011/15/minestrone-sup-sayuran.aspx

Gulai ubi tumbuk/daun singkong teri pete

Bahan-bahan
20 cabe rawit merah (sesuai selera jika suka pedas)
Teri medan
Pete
santan kara

Bumbu halus :
6 siung bawang merah
4 siung bawang putih

5 kemiri
Jintan halus
2 cm Kunyit

3 lembar Daun salam
2 batang Sereh dikeprek
2 lembar daun jeruk buang batang nya
 Lengkoas dikeprek

secukupnya Gula putih
secukupnya Garam
6 cabe merah keriting (sesuai selera)
10 cabe rawit merah glondongan (sesuai selera)

1. Langkah

1. Cuci bersih daun singkong kemudian rendam daun singkong dengan garam supaya kuman-kumannya mati

2. Kemudian cuci lagi daun singkong dan tiriskan

3. Siapakan air rebusan sampai mendidih kemudian masukan daun singkong tambahkan chicken powder secukupnya supaya daun singkong terasa enak, rebus sampai empuk kemudian tiriskan

4. Iris-iris daun singkong, iris sesuai selera

5. Panaskan minyak goreng, masukan bumbu yg sudah dihaluskan oseng-oseng sampai harum masukan daun salam, daun jeruk, lengkoas, sereh, pete, teri medan,garam & gula putih oseng-oseng sampai harum kemudian masukan air bersih secukupnya sampai mendidih

6. Cicipii apaa sudah enak atau belum kemudian masukan irisan daun singkong tunggu sampai mendidih baru masukan santan kara aduk-aduk agar tidak pecah+
7. Masukan glondongan cabe rawit merah sesuai selera tunggu sampai mendidih kemudian siap disantap 

  
 
sumber :
https://cookpad.com/id/resep/327971-gulai-ubi-tumbukdaun-singkong-teri-pete?ref=search

Curried Lentil Soup

Curried Lentil Soup Recipe
Serving Size: Serves 6-8
Adapted, barely, from 101cookbooks.
If you don't have any beet greens, you can replace them with spinach or swiss chard (or you can omit this completely). You can cook the soup as much as you would like (if you want it thicker) but as it sits it will thicken a bit, so keep that in mind. The mix of red lentils and split peas gives the soup a wonderful texture (as the red lentils break down a lot faster) so try and use both if you can.
1 cup split yellow peas
1 cup red lentils
7 cups water
1 medium carrot, diced
1 small onion, diced
2 tablespoons of ginger
2 tablespoons garam masala
2 tablespoons butter (or canola oil to make this vegan)
1/3 cup raisins
8 green onions, sliced
3 tablespoons tomato paste
400 ml coconut milk
2 teaspoons kosher salt
2 cups beet greens, roughly chopped
1/2 cup fresh cilantro
3 tablespoons fresh lime juice (about 1/2 a lime)
Rinse split yellow peas and red lentils until the water runs clear.
In a medium pot (that holds at least 12 cups of liquid) combine water, split yellow peas and red lentils. Bring to a simmer.
Once it simmers, add carrot, onion, and 1/2 tablespoon of ginger. Boil for 30 minutes or until the red lentils are broken down.
In the meantime, in a medium pan toast your garam masala until fragrant. Set garam masala aside.
In the same pan, on medium-high heat, add butter.
Saute raisins, remaining ginger, and 4 of your green onions until soft (about 2 minutes).
Add tomato paste and cook an additional 2-3 minutes.
Add garam masala and cook an additional 2-3 minutes.
Once the red lentils have broken down, add the raisin/tomato paste/spice etc mixture and the coconut milk to the pot.
Simmer for 10 more minutes.
Add beet greens and simmer for an additional 10 minutes.
Turn off heat and add lime juice, cilantro and remaining 4 green onions.
Curried Lentil Soup Recipe was last modified: September 23, 2013 by My Second Breakfast.

Sayur Bening

 

 

Bahan :
1 ikat bayam, disiangi
1 ikat brokoli
1 buah jagung manis, dambil pipilnya atau dipotong bulat
1 buah tomat, dipotong kotak
10 bh bakso ikan
2 butir bawang merah, di iris tipis atau dihaluskan
1 butir bawang putih, di iris tipis atau dihaluskan
2 cm kunci, dimemarkan
1 lembar daun salam5 cm jahe diiris
gula dan garam sesuai dengan selera
600 cc air

Cara membuat :
1. Didihkan air masukkan jagung manis, bawang merah, bwang putih, kunci, daun salam.
2. Masukkan bayam (biarkan 1 menit), tomat, gula, garam.
3. Hidangkan.
 
sumber:
http://pawonembakmuniroh.blogspot.ca/2011/07/sayur-bening-bayam.html

Sayur Bening Labu Siam

 
Bahan-bahan/bumbu-bumbu:

1 buah labu siam/labu air/ brokoli/ sawi hijau, dipotong-potong
100 gram wortel, dipotong bulat 1/2 cm
100 gram tahu cina, dipotong kotak
1 tangkai daun seledri, dipotong-potong
6 cm temukunci
1 lembar daun salam
2.000 ml air
1 ½ sendok makan garam
2 sendok teh gula pasir 

Bumbu Iris:
8 butir bawang merah, diiris tipis
2 buah cabai merah, diiris miring
1 buah tomat, dipotong-potong
 
Cara membuat :

1. Rebus air, temukunci, dan daun salam sampai mendidih. Masukkan bumbu iris. Biarkan sampai layu.
2. Tambahkan labu siam, wortel, garam, dan gula. Biarkan matang.
3. Masukkan daun seledri. Biarkan sebentar lalu angkat.

Resep Sayur Sup Tahu Sawi Asin

Bahan-bahan/bumbu-bumbu:
1 bungkus (250 gram) sawi asin, dipotong-potong
150 gram tahu putih, dipotong kotak
5 buah bakso ikan, masing-masing dibelah 2 bagian
1.700 ml kaldu ayam
4 siung bawang putih, diiris
1 cm jahe, diiris
2 buah tomat hijau, dipotong-potong
1 paprika/pare/bawang bombay dipotong-potong
1 sendok teh kecap ikan
1/2 sendok makan garam
1/4 sendok teh merica bubuk
2 sendok teh gula pasir
1 batang daun bawang, dipotong 1/2 cm
1 tangkai seledri, diiris-iris
Cara membuat :

1. Didihkan kaldu ayam, bawang putih, dan jahe sampai harum.
2. Masukkan tahu putih, tomat hijau, kecap ikan, garam, merica bubuk, dan gula pasir. Masak sampai mendidih.
3. Tambahkan sawi asin, daun bawang, dan seledri. Masak sampai matang.

Untuk 6 porsi

Curried Red Lentil Soup

(courtesy of Eating Well)
Eating Well says, "this soup is inspired by the Indian dish dal", a lentil dish usually eaten with rice or rhoti.
Ingredients
1 tablespoon canola oil
1 large onion,chopped
3 cloves garlic,minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoons cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over (see Note)
8 cups reduced-sodium vegetable broth
3 tablespoons chopped fresh cilantro, or parsley
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste
Directions
Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper
 
See more at: http://mommynoire.com/17008/15-incredible-vegan-recipes/3/#sthash.wRPyGixq.dpuf

Curried Red Lentil Soup with Lemon

 

Serves 6
This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.

• 2 cups red lentils, sorted and rinsed
• 1 qt. low-sodium vegetable broth
• 1 large onion, finely chopped (2 cups)
• 4 celery stalks, finely chopped (1 ½ cups)
• 2 large carrots, finely chopped (1 ½ cups)
• 2 cloves garlic, minced (2 tsp.)
• ¼ cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Spiced Vegan Lentil Soup

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme(substittute : basil, oregano ....)
• 1 28-ounce can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
4. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

Notes
Soup recipe roughly based on America's Test Kitchen's lentil soup in The Complete Vegetarian Cookbook, with reference to The First Mess' favourite lentil soup.
SOURCE :
http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

Ginger and spice dahl soup

Makes 4 servings
Dahl is a staple recipe in many Indian and Pakistani homes consisting of pulses (dried legumes). It is very easy to make and has lots of flavour, which typically is the perfect match to be served with some bread or rice. Red lentils do not need to be soaked so this dry pulse recipe becomes quick enough for a weeknight meal.
Ingredients

• 1 tbsp (15 mL) canola oil
• 2 shallots, finely chopped
• 1 tbsp (15 mL) minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp (5 mL) each ground cumin and turmeric
• 1 cup (250 mL) red lentils
• 3 cups (750 mL) water
• Hot pepper sauce (optional)
• Salt to taste*

Directions
1. In saucepan, heat oil over medium heat. Add shallots, ginger, garlic, cumin and turmeric and cook, stirring for about 5 minutes or until softened.
2. Add lentils and water and bring to a boil. Reduce heat and cook on low to keep a gentle simmer, stirring occasionally for about 30 minutes or until lentils are softened and thickened. Add hot pepper sauce, if using and salt to taste*.
Tip: Turmeric helps this dish become its traditional yellow colour. Red lentils are referred to as Masoor Dahl in Indian.
*The Heart and Stroke Foundation recommends that Canadians consume no more than 2,300 mg of sodium (the equivalent of about 1 tsp/5 mL of salt) a day total from processed foods and salt added during food preparation and at the table. Look for the sodium values in the Nutrition Fact tables on food packages and in recipe nutrient analyses. If you have high blood pressure, consult your physician for specific dietary recommendations.
Nutrition information per serving

• Calories: 216
• Protein: 13 g
• Fat: 4 g
  • Saturated fat: 0 g
  • Cholesterol: 0 g
• Carbohydrates: 33 g
  • Fibre: 7 g
• Sodium: 13 mg
• Potassium: 631 mg

Developed by Emily Richards, P.H. Ec. ©The Heart and Stroke Foundation.
SOURCE:
http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3845305/k.2F65/Recipes__Ginger_and_spice_dahl_soup.htm
 

Chinese Soup with Mushrooms/Tofu, Bok Choy, and Shrimp

Ingredients

2 teaspoons dark sesame oil

Vegetable oil.

2 (3 1/2-ounce) packages shiitake mushrooms or tofu.

3 tablespoons chopped peeled fresh ginger

3 cups fat-free, less-sodium chicken broth

3 cups water

1 tablespoon low-sodium soy sauce

3 cups coarsely chopped baby bok choy

2 tablespoons sliced green onions

2 tablespoons chopped fresh cilantro

1 pound peeled shrimp/fishballs

1/4 cup fresh lime juice (about 3 limes) $

Preparation

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Note:

You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

 

source:

http://www.myrecipes.com/recipe/oriental-soup-with-mushrooms-bok-choy-shrimp

 

Javanese-Inspired “Chicken” Soup (Vegan Soto Ayam)

 

 

Ingredients

• 4 cloves garlic, peeled
• 1 shallot, peeled and cut in half
• 1 1/2 tablespoon minced fresh ginger, (about 1 1/2 inch)
• 1 teaspoon turmeric powder
• 1 teaspoon galangal powder (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 8 cups water or vegetable broth
• 2 cups soy curls, broken into 1-inch pieces
• 4 vegetable bouillon cubes (enough to flavor 4 cups of water), if not using broth
• 1 teaspoon grated lime peel
• 4 cups bean sprouts
• 4 ounces thin rice noodles (vermicelli) or cellophane noodles
• Lime slices
• 4 green onion, sliced
• Sweet Indonesian soy sauce (kecap manis) or gluten-free tamari
• Sambal oelek or other hot chili sauce

Instructions

1. Place garlic, shallot, ginger, turmeric, galangal, coriander, and pepper in a food processor and pulse until ground into a paste.
2. Heat a non-stick soup pot over medium heat (spray with cooking oil if it is not non-stick). Add the paste and stir fry until fragrant, about a minute. Add the water or broth, along with the soy curls and bouillon cubes, if using.
3. Bring to a boil, reduce heat, cover and simmer for at least 15 minutes. Turn heat to very low and keep warm while you prepare the bean sprouts and noodles.
4. While the soup is cooking, bring a large pot of water to a boil. Add the bean sprouts and cook for one minute after the water returns to a boil. Lift them out with a slotted spoon and set aside. Return the water to a boil and add the rice noodles. Cook according to package directions (about 3-5 minutes for rice vermicelli). Drain in a fine-mesh strainer and rinse with cold water.
5. Just before serving, add the lime peel to the soup and add salt to taste. To serve, place some rice noodles and bean sprouts into a bowl and ladle the broth and soy curls over them. Sprinkle with green onions, and serve with wedges of lime, sweet soy sauce or tamari, and hot chili sauce.

Notes

To make this even heartier, add cooked brown rice and finely shredded cabbage to each bowl.


Read more at

http://blog.fatfreevegan.com/2012/02/javanese-inspired-chicken-soup-vegan-soto-ayam.html

 

Chicken and Jicama Soup

Ingredients

2 boneless, skinless chicken breast halves (1/2 lb)
1 jar (7 1/4 oz) roasted red bell peppers, drained
1 medium onion, chopped (1/2 cup)
2 cups chicken broth, canned
2 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced

1 cup peeled and cubed jicama

Directions

Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside.

Place peppers and onion in blender or food processor. Blend until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan.

Stir in chicken and jicama; heat through and serve

 

 

source:

http://www.3fatchicks.com/diet-recipes/chicken-and-jicama-soup/

 

http://airyway.blogspot.ca/2010/11/jicama-semolina-dumplings-of-genius.html

Garden Vegetable Soup

Read more at

https://www.fatsecret.com/recipes/garden-vegetable-soup/Default.aspx

Onion Carrot and Ginger Soup

A simple and tasty fat free vegetable soup.

Ingredients

• 10 cups chicken stock
• 2 cups chopped carrots
• 2 tsps ginger
• 2 cups chopped onion

 

 

Directions

1. Slice onions, peel carrots and dice ginger.
2. Add stock and season to taste.
3. Boil for about 30-40 minutes.
4. Puree in a blender and enjoy a no fat soup.

Yields:

8 servings

Prep Time:

5 mins

Cook Time:

45 mins

Meal Type:

Soups

 

Read more at

https://www.fatsecret.com/recipes/onion-carrot-and-ginger-soup/Default.aspx

Moroccan chickpea soup

 

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas (kacang arab), rinsed and drained
• 100g frozen broad beans(Kara oncet atau kacang babi)
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve

 

• Tip

  Spicing it up

  Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Method

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.


Read more at.

http://www.bbcgoodfood.com/recipes/1499/moroccan-chickpea-soup


 https://www.fatsecret.com/recipes/collections/nutrition/low-calorie/under-100-calorie/Soups.aspx

1.  

Fish stock

 

Version #1

Ingredients

• 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish)
  
• 3 leeks (danun bawang)
  
• 1 bulb fennel (adas)
  
• 3 carrots
  
• large handful fresh parsley
  
• 175ml/6fl oz dry white wine

Preparation method

1. Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.
   
2. Chop the fennel and carrots roughly and add to the stockpot.
   
3. Roughly chop the parsley, including the stems, and add to the stockpot.
   
4. Add the fish trimmings to the stockpot.
   
5. Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints).
   
6. Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
   
7. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables.
   
8. Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time).

Read more at
http://www.bbc.co.uk/food/recipes/fishstock_90209
http://thespicegarden.blogspot.ca/2012/04/provencal-bourride-and-making-aioli.html

Version #2

Ingredients

• 1.5kg/3lb fish bones, including heads
  
• 1.75l/3pt water
  
• a handful of fresh white button mushrooms, sliced
  
• 1 large onion, chopped
  
• 1 large leek (daun bawang), chopped
  
• 1 large carrot, chopped
  
• 1 celery stick, including the leafy top, sliced

Preparation method

1. Place the fish bones in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin.
   
2. Return the stock to the pan and add the vegetables. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store. You can store stock in a covered container in the fridge for up to four days. You can keep it indefinitely if you re-boil it every four days or so. Otherwise, store it in small quantities in the freezer.

Read more at 
http://www.bbc.co.uk/food/recipes/fishstock_6234

Quick Fish Stock

Ingredients
2 tablespoons olive oil

2 shallots, roughly chopped
1 head garlic, cut in half
1/2 cup fennel (adas) stalks, roughly chopped
4 black peppercorns (lada hitam)
1 carrot, roughly chopped


Fish bones from 1 or 2 fish, roughly chopped

1/2 cup white wine
2 1/2 cups water

Directions
Heat saucepan over medium heat.
Add olive oil, shallots, garlic halves, fennel, peppercorns, carrot and saute for a few minutes.
Add fish bone and continue to saute for 5 minutes then add wine and water.
Bring to a boil, then reduce to a simmer for 20 minutes and strain. Use immediately or cover and refrigerate

Recipe Courtesy of Cheryl Smith
Read more at: http://www.foodnetwork.com/recipes/quick-fish-stock-recipe.html?oc=linkback
http://easynaturalfood.com/2011/12/31/fish-stock/

How To Make Vegetable Stock

What You Need

Ingredients
1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Equipment
Sharp knife
Stock pot
Strainer
Cheesecloth or coffee filters (for straining)
Storage containers

Instructions

1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.
It's nice to add a few herbs to the stock, but we tend to keep them fairly light. Parsley does really well, especially the stems leftover from picking off the tops. Bay leaf adds a pungent, earthy flavor and thyme gives a nice woody note.
2. Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don't even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.
3. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
4. Cook for One Hour or So: This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.
5. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.
Additional Notes:
• Roasting and Sweating - Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
• Saving Vegetables for Broth - We keep a big sealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth. 

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