Recipes

Fish Stock

There’s something fishy going on — and it’s this fabulous fish stock. Keep a batch on hand to use as a great-tasting base. It’s far better than any store-bought brand. Remember, fresh really is best.
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Course Seafood
Cuisine Continental

Servings 1 servings
Calories 532.76 kcal

Ingredients

  

  • 1 1/2 pound(s) white fish, such as tilapia, haddock or cod
  • 1 onion, sliced
  • 2 stalks celery, with leaves
  • 1 medium carrot, sliced
  • 1/2 lemon, sliced
  • 1 bay leaf
  • 3 sprigs fresh parsley
  • 6 black peppercorns
  • 6 cup(s) water
  • 33/50 cup(s) dry white wine

Instructions

 

  • Put all ingredients in saucepan.
  • Bring to boil, skimming surface frequently.
  • Lower heat and simmer for 25 minutes.
  • If not using immediately, refrigerate.
  • It can be kept refrigerated for 2 days or frozen for 3 months.
  • Ready in 40 min.

Nutrition

Calories: 532.76kcalCarbohydrates: 32.73gProtein: 61.41gFat: 18.23gSaturated Fat: 2.99gCholesterol: 178.2mgSodium: 360.07mgFiber: 10.16gSugar: 7.79g

Keyword Carrots, Lemon, Soup, Vegetables
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