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Basic Fish Or Shrimp Stock Recipe
|Extra light olive oil||1 Teaspoon|
|Sesame oil||1 Dash|
|Onion||1 , peeled and coarsely chopped|
|Celery tops||118 Milliliter, coarsely chopped (1/2 Cup)|
|Fish bones/Shrimp shells||1 Pound (No Heads, 454 Grams)|
Serving size: Complete recipe
Calories 209 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 811.9 mg33.8%
Total Carbohydrates 19 g6.5%
Dietary Fiber 5.3 g21%
Sugars 8 g
Protein 13 g26%
Vitamin A 16.2% Vitamin C 36%
Calcium 11.9% Iron 9.9%
*Based on a 2000 Calorie diet
1) In a large saucepan, heat oil and sautÃ© onion, celery tops, thyme and bay leaf in it for about 5 minutes until the onion is translucent. Be careful not to brown to ensure a light-colored stock.
2) Stir in fish bones or shrimp shells, peppercorns and cloves and bring it to a boil after covering with 5 cups (1.2 1) water.
3) Lower heat and simmer for 25 minutes.
4) Allow it to strain through a fine-mesh sieve and cheesecloth.
5) Use as required.