Fish Stock – John Folse
Description
This International soup features Fish bones, heads included, Diced onions, Diced carrots, Cloves diced garlic. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Ask your seafood supplier to reserve two pounds of white fish bones and heads or two pounds of whole inexpensive white fish for this stock. Combine all ingredients in a two gallon stock pot. Bring to a rolling boil, reduce to simmer and cook for forty-five minutes. During the cooking process, skim off all impurities that rise to the surface. Add water if necessary to retain volume. Strain through fine cheese cloth or strainer. Return stock to low boil and reduce to two quarts
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Diced celery stalks
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1277.9kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 4.0g20%
- Cholesterol 113.5mg38%
- Sodium 251.4mg11%
- Total Carbohydrate 201.4g68%
- Dietary Fiber 57.6g231%
- Sugars 12.4g
- Protein 88.5g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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