Fish Stock Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 White wine2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Fish heads, bones, shells from non oily fish2 Pound
 Onion1 , chopped
 Parsley sprigs3
 Bay leaf1
 Thyme sprig1 Small
 Fresh lemon juice2 Tablespoon
 Minced fresh tarragon1 Teaspoon
 Grated lemon peel1 Teaspoon (Freshly Grated)
 Black peppercorns6 , lightly crushed
 Whole cloves2
 Mushroom stems/1 tablespoon mushroom concentrate1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Butter/Safflower oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1652 Calories from Fat 395

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 13 g64.8%

Trans Fat 0 g

Cholesterol 504 mg

Sodium 2586.7 mg107.8%

Total Carbohydrates 35 g11.5%

Dietary Fiber 4.6 g18.4%

Sugars 11.4 g

Protein 186 g371.4%

Vitamin A 42.3% Vitamin C 69.5%

Calcium 28.6% Iron 62.8%

*Based on a 2000 Calorie diet

Directions

Combine ingredients in kettle, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 1 hour.
Strain, jar, cool, cover and refrigerate no more than 4 days.
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