Fish Stock

4
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"This is a good base for any fish soup or chowder. I use the fish heads, tails and bones for this and sometimes I even add shells from crab legs to it. I do not add any salt to the stock until I am ready to use it, because some of the fish I use for soups is cured, so has enough salt in it to flavour the soup. I season the stock according to what I am using in the soup just before using it. This stock freezes well."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (535.2 g)
  • Calories 968.3
  • Total Fat - 78 g
  • Saturated Fat - 24 g
  • Cholesterol - 0 mg
  • Sodium - 199.3 mg
  • Total Carbohydrate - 60.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 51.2 g
  • Protein - 12.4 g
  • Calcium - 103.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step 1

Place all ingredients in a stock pot and bring to a boil.

Step 2

Reduce heat and simmer for 1 1/2 hours.

Step 3

Strain and allow cooling before freezing.

Tips & Variations


No special items needed.

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