Fish Stock - Basic
Created by Derf on January 29, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #4408
Ingredients
- 3 pounds fish trimmings, bones, skin, head ,etc.
- 1 large onion sliced
- 1 medium carrot sliced
- 1 stalk of celery , with leaves, sliced
- 1 leek, white part only, cleaned and sliced
- 10 black pepper corns
- 2 teaspoon white wine vinegar
- 1 cup dry white wine
- Water
- Salt to taste
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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