Slow Cooker Fish Stock Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinServings4
MethodMain Ingredient
Interest Group

Ingredients

 Fish heads, tails, bones, skin, and trimmings1 1⁄2 Pound
 Onion1⁄2 Cup (8 tbs), chopped
 Parsley1⁄2 Cup (8 tbs), minced
 Carrot1 Medium, chopped
 Celery1⁄2 Cup (8 tbs), chopped
 Peppercorns4
 Cloves4
 Bay leaf1
 Thyme1⁄2 Teaspoon
 Grated lemon rind1⁄2 Teaspoon
 Lemon juice2 Teaspoon
 White wine1⁄2 Cup (8 tbs)
 Water2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 245 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 0.99 g4.9%

Trans Fat 0 g

Cholesterol 88.4 mg29.5%

Sodium 145 mg6%

Total Carbohydrates 6 g2%

Dietary Fiber 1.6 g6.4%

Sugars 2.3 g

Protein 35 g69.5%

Vitamin A 69.8% Vitamin C 26.9%

Calcium 5.7% Iron 12.3%

*Based on a 2000 Calorie diet

Directions

In slow-cooker, combine fish trimmings with rest of ingredients.
Cover and cook on LOW 4 hours.
Strain the stock and use for soups, sauces.
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