Fish Stock

This International sauce features Fish Heads And Bones Sliced, Dry White Wine 1 ea Bouquet Garni, Onion, Sliced Salt To Taste, Carrot. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 5

Calories: 387.2

Dietary: Gluten-free

Description

This International sauce features Fish Heads And Bones Sliced, Dry White Wine 1 ea Bouquet Garni, Onion, Sliced Salt To Taste, Carrot. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 lbs Fish Heads And Bones Sliced
1 cups Dry White Wine
1 whole Bouquet Garni
1 lg Onion, Sliced Salt To Taste
1 lg Carrot, Scrubbed, Unpeeled,
5 cups Water

Directions

1
And Fish stock is simmered longer than court bouillon, but rarely for more than 20 minutes.
2
Most chefs feel that a longer bitter.
3
Place all the ingredients in a large heavy kettle and
4
simmer over low
5
heat for 20 minutes, skimming if you wish.
6
Strain through a cheesecloth lined strainer.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 387.2kcal

% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.3g12%
Cholesterol 113.5mg38%
Sodium 145.5mg7%
Total Carbohydrate 6.4g3%
Dietary Fiber 1.1g5%
Sugars 2.6g
Protein 52.8g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bones, bouquet, carrot, dry, fish, garni, heads, international, onion, salt, sauce, scrubbed, simmering, sliced, stock, taste, title, unpeeled, vegetables, water

Read it online: https://www.chefs-mate.com/recipe/fish-stock/