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Fish Stock

creative.chef's picture
Ingredients
  Spanish onion 1 , quartered
  Carrots 2 , sliced into chunks
  Celery stalks 2 , sliced (Including Greens)
  Parsley sprig 8
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Dry white wine 2 Cup (32 tbs)
  Cold water 8 Cup (128 tbs)
  White fish bones 6 (Of 5-6 Fish, Such As Flounder Or Sole)
  White fish head 6 (Of 5-6 Fish, Such As Flounder Or Sole)
  Salt To Taste
  Pepper To Taste
Directions

1. Combine all the ingredients except salt and pepper in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
2. Strain the soup and discard solids. Add salt and pepper to taste.
3. Cover and refrigerate until ready to use.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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4.2375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4069 Calories from Fat 892

% Daily Value*

Total Fat 99 g152.7%

Saturated Fat 0.4 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 751.6 mg31.3%

Total Carbohydrates 201 g67.1%

Dietary Fiber 9.5 g37.9%

Sugars 17.9 g

Protein 535 g1070.6%

Vitamin A 450.6% Vitamin C 837.6%

Calcium 152.3% Iron 688%

*Based on a 2000 Calorie diet

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Fish Stock Recipe