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Fish Stock

Holidaycooking's picture
  Lean fish 1 3⁄4 Pound, use fish skeletons and head (Red Snapper/Cod/Halibut/Flounder)
  Onions 2 Medium, cut into wedges
  Celery ribs 3 , cut into 2 inch pieces
  Cold water 10 Cup (160 tbs)
  Lemon slices 2
  Dried thyme leaves 3⁄4 Teaspoon, crushed
  Black peppercorns 8
  Parsley 3
  Bay leaf 1
  Garlic 1 Clove (5 gm)

Rinse fish; cut out gills and discard.
Combine fish skeletons and heads, onions and celery in stockpot or Dutch oven.
Add remaining ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
Remove stock from heat and cool slightly.
Strain stock through large sieve or colander lined with several layers of dampened cheesecloth, removing all bones, vegetables and seasonings; discard.
Use immediately or refrigerate in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 256

% Daily Value*

Total Fat 28 g43.8%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 412.8 mg137.6%

Sodium 745.8 mg31.1%

Total Carbohydrates 50 g16.5%

Dietary Fiber 11.4 g45.8%

Sugars 19.8 g

Protein 165 g329.3%

Vitamin A 39.7% Vitamin C 89%

Calcium 42% Iron 70.5%

*Based on a 2000 Calorie diet

Fish Stock Recipe