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Basic Fish Stock
Date added: November 29, 2007
- Servings: 4 change
- Calories per serving: 491
- Prep time: 30
- Cook time: 120
Ingredients
- 4 quart water, tap
- 1 cup wine, white, med
- 4 pound fish, sole, fillet, raw
- 2 tbsp lemon juice, raw
- 1 cup onions, raw peeled/halved
- 2 celery, stalk, fresh, med halved
- 4 Sprigs parsley
- 2 serving Sprigs thyme
- 6 serving Peppercorns
Recipe Method
1- BRING THE WATER AND WINE to a boil over high heat.
2- Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
3- Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts.
The stock can be refrigerated up to four days, or frozen for up to six months.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 491 | 25% |
| Fat 6g | 8% |
| Cholesterol 218mg | 73% |
| Sodium 539mg | 22% |
| Carbohydrates 8g | 25% |
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