chevron_left Back
Home
chevron_right
Broth
chevron_right
Calnort Fish Stock

Calnort chevron_right

CALNORT-FISH-STOCK-1KG

Calnort Fish Stock

6, 80

CALNORT-FISH-STOCK-1KG

6, 80

1kg

Calnort Fish Stock

Calnort Fish Stock

6, 80

1kg

check In stock

close Out of stock

Fish stock with the delicate taste of fish, for soups, sauces and stews.

About this product

Calnort Visbouillon (fish stock) has the delicate taste of fish. The product comes from Spain and is halal.

Usage and preparation

Use the stock as a base for soups, sauces and stews, especially in fish dishes.

salt, corn starch, flavour enhancer (monosodium glutamate), sugar, palm fat, hydrolysed vegetable protein (with soy ), dried shrimps ( crustaceans with molluscs ) (1.8%), dried fish (1%), yeast extract, onion, colourings (E150d, E160c), natural flavouring (with fish and crustaceans ), extra virgin olive oil, spices (turmeric), antioxidant (rosemary extract)

Contains: Soya, Crustaceans, Molluscs, Fish
May contain traces of: Milk

Halal

Other types

Others also bought

Every Lao Gan Ma, explained

From humble Chinese origins to a global taste sensation.

What is Vietnamese coffee?

The ultimate guide to Vietnamese coffee.

Every Lao Gan Ma, explained

From humble Chinese origins to a global taste sensation.

What are we eating today?

Donkere pan adobong manok met kippenpoten in sojasaus-azijnsaus, knoflook en laurier, met witte rijst.

Filipino cooking 101: how to cook Filipino food at home

mode_heat

Houten plank met grof gehakte lechon kawali, krokant zwoerd en een kommetje Mang Tomas.

Toyo, suka and patis: Filipino sauces and sawsawan explained

mode_heat

Potjes en schaaltjes tafelzuur, piccalilly, mango- en aardappelchutney, atjar en gele pepersaus met Madame Jeanette.

Pickle, chutney and pepper sauce: what’s on a Surinamese table?

mode_heat

Bord moksi meti met tjauw sieuw, sieuw joek en kip op rijst, naast tjauw min en kiem tjiem kip met shiitake.

Chinese-Surinamese cooking: moksi meti, tjauw min, Ve-Tsin and dried goods

mode_heat

Surinaamse tafel van bovenaf met pom, roti met kip, bami, saoto, dawet, tafelzuur, pepersaus en Madame Jeanette-pepers.

Surinamese cuisine 101: how to cook Surinamese food at home

mode_heat

Javaans-Surinaamse maaltijd met saoto, nasi met ei, petjel met pindasaus, ketjap, trassi en een glas dawet.

Javanese-Surinamese cuisine: ketjap, se-oen, bami, saoto and dawet

mode_heat

Stapel Surinaamse roti naast een kom dahl, kip masala met kousenband, masalapoeder, bara en phulauri.

Roti, masala and dahl: Hindustani-Surinamese cuisine

mode_heat

Pan met Indiase kipcurry in oranjerode saus, een lepel currypasta op de rand en potjes pasta en garam masala ernaast.

Indian curries from jars and packets: curry paste, mixes and ready-made meals

mode_heat

Open stalen masala dabba met kurkuma, chilipoeder, komijnzaad, korianderzaad, mosterdzaad en kardemom, naast een pannetje met ghee en komijnzaad.

Indian spices 101: whole or ground, tadka and garam masala

mode_heat

Stapel knapperige papad met kommetjes mango pickle, limoen-pickle, mango chutney, tamarinde-dadelchutney, muntchutney en raita.

Pickles, chutney and papad: frying achar, mango chutney and papad

mode_heat