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Basic Fish Stock

 

31

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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