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Quick Fish Stock

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  Fish bones 2 Pound
  Butter 2 Tablespoon
  Celery stalks with leaves 2 , chopped
  Onion 14 , quartered
  Carrot 1 , cut in thick slices
  Thyme sprig 1
  Parsley sprigs 4
  Bay leaf 1
  Peppercorns 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)

Place fish bones and butter in large saucepan. Cover and cook 6 minutes over medium heat, stirring once.
Add vegetables and seasonings; cover and cook 6 minutes.
Pour in wine and water; season well. Bring to boil over medium heat. Continue cooking 18 minutes over low heat.
Strain liquid and let cool. Cover stock with sheet of plastic wrap so that it touches surface. The stock will keep 4 to 5 days in refrigerator.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1445 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 18.2 g90.8%

Trans Fat 0 g

Cholesterol 73.6 mg24.5%

Sodium 1616.4 mg67.3%

Total Carbohydrates 209 g69.7%

Dietary Fiber 36.3 g145.2%

Sugars 88.1 g

Protein 43 g86.9%

Vitamin A 238.9% Vitamin C 264.8%

Calcium 57.2% Iron 34.4%

*Based on a 2000 Calorie diet

Quick Fish Stock Recipe