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Traditional Fish Stock

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  Fish trimmings 1 Pound (500 Gram, Bones, Heads, Tails, Skins)
  Water 1 1⁄2 Pint (900 Milliliter)
  Onion 1 , quartered
  Celery stalk with leaves 2 , roughly chopped
  Bay leaf 1
  Parsley sprigs 1
  Salt 1⁄4 Teaspoon
  Black peppercorns 6
  Dry white wine/Cider 1⁄4 Pint (150 Milliliter)

1. Put the fish trimmings into a large saucepan and cover with the measured water. Add all the remaining ingredients, stir well and bring to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, partially covered, for 30-40 minutes.
2. Remove the saucepan from the heat and strain the mixture through a sieve, discarding the fish trimmings and other ingredients. Cool, then cover closely and store in the refrigerator. Use within 2 days. This stock is suitable for freezing; if frozen, use within 2 months.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 698 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 235.9 mg78.6%

Sodium 864.7 mg36%

Total Carbohydrates 20 g6.6%

Dietary Fiber 3.9 g15.6%

Sugars 8.4 g

Protein 93 g185.4%

Vitamin A 21.1% Vitamin C 24.4%

Calcium 14.4% Iron 26.5%

*Based on a 2000 Calorie diet

Traditional Fish Stock Recipe