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Fragrant Fish Stock

Diet.Chef's picture
  Fish bones and heads 3 Pound (From Non Oily Fish Such As Sea Bass, Halibut, Haddock, Sole, Flounder, Etc.)
  Onion 8 Ounce, sliced (1 Large Size)
  Garlic 1 Clove (5 gm), sliced
  Fresh ginger slices 5
  Chinese rice wine/Dry sherry 1⁄2 Cup (8 tbs)
  Parsley sprigs 3 Large
  Cilantro sprigs 3 Large (Fresh Coriander)

1. In a large heavy stockpot or Dutch oven, combine all of the ingredients with 3 quarts of cold water. Bring to a boil, stirring occasionally, over moderate heat. Lower the heat and simmer, uncovered, for 30 minutes, skimming any foam that rises to the surface and stirring once in a while. Strain through a colander and discard the solids. Strain again, through dampened cheesecloth or a fine sieve. If not using the same day, let cool to room temperature. Cover and refrigerate for 1 day or freeze for up to several months.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2020 Calories from Fat 440

% Daily Value*

Total Fat 49 g75.3%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 707.6 mg235.9%

Sodium 958 mg39.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 8.7 g35%

Sugars 13.6 g

Protein 279 g558.1%

Vitamin A 46% Vitamin C 59.9%

Calcium 28.9% Iron 71.3%

*Based on a 2000 Calorie diet

Fragrant Fish Stock Recipe