Fish Stock
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.