Fish Stock
Recipe: #20723
August 29, 2015
Categories: Australian, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, more
"I had prawn shells and fish heads left over once, I thought it was such a shame to throw it all out. So I came up with this recipe. Fish (white fish) trimmings can be skins, bones, heads, tails, whole fish, shells of lobster, crayfish, prawns and mussels.... Note but not the fish gills as they make the stock bitter. I even throw in leftover cooked fish is there is any left. I have added a small piece or 2 of lemon rind quite often which also adds a lovely flavour to the stock. You can also freeze the stock in small portions to use when you want."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (3126 g)
- Calories 1636.7
- Total Fat - 29 g
- Saturated Fat - 5.4 g
- Cholesterol - 409.8 mg
- Sodium - 2537 mg
- Total Carbohydrate - 170 g
- Dietary Fiber - 45.1 g
- Sugars - 88.9 g
- Protein - 198.5 g
- Calcium - 1421.1 mg
- Iron - 35.9 mg
- Vitamin C - 276.7 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Remove the gills and any traces of blood from fish heads:
Step 2
Rinse the fish bones and prawn shells:
Step 3
Cut the vegetables into even size pieces. No need to be exact for this one.
Step 4
Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
Step 5
Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
Step 6
Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
Step 7
Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
Step 8
Cool stock and freeze stock in small portions for use when required.
Step 9
Use stock within 1 day, or freeze for up to 3 months.
Tips
No special items needed.
0 Reviews
You'll Also Love
