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Brown Bonefish Stock

fast.cook's picture
  Marrow bone 2 Pound
  Carrot 1
  Turnip 1
  Water 2 Pint
  Onion 1
  Salt 1 Teaspoon

Break the bones, put into cooker with all other ingredients.
Bring slowly to the boil and remove scum from the top.
Fix the lid and bring steadily to pressure.
Reduce heat and cook for 45 minutes.
Allow pressure to return to normal before removing lid.
When the stock is cold, lift off any fat from top.
Do not add potatoes or green vegetables to this stock otherwise it will not keep.
In hot weather store in a refrigerator or re boil every other day.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7244 Calories from Fat 6895

% Daily Value*

Total Fat 766 g1178.7%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2067.2 mg86.1%

Total Carbohydrates 26 g8.8%

Dietary Fiber 6.2 g24.9%

Sugars 13.3 g

Protein 64 g127.9%

Vitamin A 247.4% Vitamin C 65.6%

Calcium 8.9% Iron 231.6%

*Based on a 2000 Calorie diet

Brown Bonefish Stock Recipe