Fish Stock - Basic
Recipe: #4408
January 29, 2012
Categories: Celery, Carrot, Onions, British, Pacific Northwest, Pacific Rim, Diabetic, Heart Healthy, Low Fat, Wine, more
"A basic fish stock to liven up many seafood/fish recipes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (406.6 g)
- Calories 389.3
- Total Fat - 14.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 178.7 mg
- Sodium - 515.7 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 3.2 g
- Sugars - 2.9 g
- Protein - 55.3 g
- Calcium - 49.4 mg
- Iron - 2.9 mg
- Vitamin C - 65.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the fish trimmings and all other ingredients in a large saucepan and cover with water. Bring to a boil; skim off any discoloured froth that comes to the top.
Step 2
Lower the heat and simmer covered for 30 minutes; do not over boil the fish bones as this will create a gluey stock.
Step 3
Strain the stock through a cheesecloth lined strainer; return the stock to the pot and simmer a further 15 to 30 minutes, reducing it to the desired consistancy; add salt to taste.
Tips
No special items needed.
1 Reviews
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