Basic Fish Stock
36
36
Ingredients
4 | quarts |
water
|
* |
1 | cup |
white wine
dry |
* |
4 | pounds |
fish
trimmings |
|
2 | tablespoons |
lemon juice
|
|
1 | each |
onions
peeled, halved |
|
2 | each |
celery stalks
halved |
|
4 | sprigs |
parsley leaves
|
|
2 | sprigs |
thyme
thyme |
* |
6 | each |
peppercorns
|
* |
Directions
Bring the water and wine to a boil over high heat.
Wash all the fish trimmings.
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
Strain the stock, extracting as much liquid as possible from the solids.
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months.
Nutrition Facts
Serving Size 2076g (73.2 oz)Amount per Serving
Calories 218313% of calories from fat
% Daily Value *
Total Fat 31g
48%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 1525mg
508%
Sodium 2488mg
104%
Total Carbohydrate
6g
6%
Dietary Fiber 5g
18%
Sugars g
Protein
859g
Vitamin A 116%
•
Vitamin C 129%
Calcium 124%
•
Iron 58%
* based on a 2,000 calorie diet
How is this calculated?