|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|
|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.
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