Fish Stock
Recipe from Better Homes and Gardens

Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.


Fish Stock

by 1  person

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Servings: 7 cups
Total Time: 1 hr 30 mins
Related Categories: Broth and Stock, Seafood Stock
 
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Ingredients
  • 1-1/2  to 2 pounds
    fresh or frozen fish heads and tails
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  • 1  medium
    carrot, chopped (1/2 cup)
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  • 1  stalk
    celery with leaves, chopped
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  • 1  small
    onion, chopped (1/3 cup)
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  • 3  sprigs
    parsley
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  • 1 
    bay leaf
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  • 3  whole
    black peppers
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  • 6-1/2  cups
    cold water
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  • 1/2  cup
    dry white wine or water
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  • 1  tablespoon
    lemon juice
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Directions
1.
Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.
2.
Bring to boiling. Reduce heat' simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months. Makes 7 cups.
3.
Nutriton facts are provided per cup of fish stock.
Nutrition information
Calories 0, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 256 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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