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Fish Stock

chef.gonzalo's picture
Ingredients
  Dressed fish 1 1⁄2 Pound (With Head And Tail, Fresh Or Frozen)
  Onion 1 Small, chopped
  Celery stalk with leaves 1 , chopped
  Parsley sprigs 3
  Lemon 1⁄2 , sliced
  Salt 1 Teaspoon
  Whole black peppercorns 3
  Whole cloves 3
Directions

MAKING
1. Cut up fish, if necessary, to fit the pan size
2. In a saucepan, combine fish along with the onion, celery, parsley, lemon, salt, peppercorns, cloves and 6 cups cold water; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 30 minutes.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the skin, bones, and seasonings; reserve the fish for another use.

SERVING
5. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
40 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 353.8 mg117.9%

Sodium 2439.2 mg101.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4.5 g18.1%

Sugars 6 g

Protein 138 g275.9%

Vitamin A 25.7% Vitamin C 63.5%

Calcium 15.9% Iron 33.8%

*Based on a 2000 Calorie diet

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Fish Stock Recipe