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Fish Stock

food.master's picture
  Lean fish with heads and bones 2 Pound, cut up
  Yellow onion 1 Medium, quartered
  Salt 1⁄2 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Parsley sprigs 4
  Bay leaf 1
  Dried thyme leaves 1⁄2 Teaspoon
  Celery sprig 1
  Peppercorns 2

1. Rinse fish under cold water. Place fish, onion, salt, wine, and bouquet garni in a 3-quart saucepan. Pour in water to cover (about 1 1/2 quarts). Simmer covered 2 hours. Cool slightly.
2. Strain stock through a double thickness of cheese cloth into a storage container. Taste for seasoning. Add a small amount of salt and lemon juice, if desired. If a more concentrated flavor is desired, return stock to saucepan and simmer 30 to 45 minutes.
3. Store covered in refrigerator or freezer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1304 Calories from Fat 286

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 471.7 mg157.2%

Sodium 1628.1 mg67.8%

Total Carbohydrates 20 g6.5%

Dietary Fiber 3.8 g15.2%

Sugars 3.1 g

Protein 182 g364.7%

Vitamin A 35.9% Vitamin C 15.4%

Calcium 21.8% Iron 64.1%

*Based on a 2000 Calorie diet

Fish Stock Recipe