Fish Stock

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



by 4  people


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Yield: 7 cups
Total Time: 1 hr 30 mins
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Ingredients
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    1 1/2 - 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

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
Per Serving: cal. (kcal) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 256, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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