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Fish Stock

Country.Chef's picture
  Fish 3 Pound (equal portions of catfish with bones and tilapia fillets)
  Carrots 3 Ounce, peeled and chopped
  Celery 3 Ounce, chopped
  Leek top 1 (green part only)
  Fresh parsley sprigs 10
  Fresh thyme sprigs 4
  Bay leaves 2
  White peppercorns 1 Teaspoon
  Cold water 10 Cup (160 tbs)

Place fish, carrots, celery, leek, parsley, thyme, bay leaves, and peppercorns in a 6- to 8-qt stockpot.
Add cold water to cover contents of stockpot by 1 inch; Simmer stock over medium heat 45 minutes to 1 hour.
Skim off and discard impurities that rise to the surface.
Using a fine mesh sieve, strain stock into a large bowl, discarding bones and vegetables.
In an ice bath, cool bowl of stock to below 40°.
Cover stock with plastic wrap and refrigerate.
Before using stock, skim off and discard layer of chilled fat.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1770 Calories from Fat 435

% Daily Value*

Total Fat 48 g74.4%

Saturated Fat 7.9 g39.3%

Trans Fat 0 g

Cholesterol 707.6 mg235.9%

Sodium 1178.5 mg49.1%

Total Carbohydrates 44 g14.7%

Dietary Fiber 10.3 g41.3%

Sugars 12.7 g

Protein 277 g553.7%

Vitamin A 413.6% Vitamin C 99.6%

Calcium 49.6% Iron 102.1%

*Based on a 2000 Calorie diet

Fish Stock Recipe