Recipe from Better Homes and Gardens
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
Yield: 7 cups
Total Time: 1 hr 30 mins
see savings1 1/2 - 2 poundsfresh or frozen fish heads and tails
see savings1 mediumcarrot, chopped (1/2 cup)
see savings1 stalkcelery with leaves, chopped
see savings1 smallonion, chopped (1/3 cup)
see savings3 sprigsparsley
see savings1bay leaf
see savings3 wholeblack peppers
see savings6 1/2 cupscold water
see savings1/2 cupdry white wine or water
see savings1 tablespoonlemon juice
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.
Nutriton facts are provided per cup of fish stock.
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