Master Recipe For Fish Stock
Description
This American soup features Fish trimmings; rinsed. The flavors come together beautifully. 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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cut in 3" pieces 1 md Onion; diced small 2 md Carrots; diced small 1 lg Celery stalk; diced small 8 Parsley stems; chopped 1 c Dry white wine 1/4 Lemon 10 Black peppercorns 2 Bay leaves 1 Dried chili pepper Note: Fish heads, tails, and bones are all possibilities for trimming and can be used for the stock.
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An equal amount of shrimp and lobster or crab carcasses can be substituted for the fish bones.
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Put all ingredients in a 6-to-8-quart pot.
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Cover with 2 3/4 quarts cold water.
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Bring to a
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boil over medium
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heat ;
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simmer slowly for about 1 hour, periodically skimming away scum that rises to the surface.
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Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with the back of a spoon.
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Use to make fish soups, stews, etc.
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The stock can be cooled and refrigerated for up to 3 days or frozen for up to 3 months.
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Cook's Illustrated Nov/Dec 94
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 476.7kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.4g17%
- Cholesterol 170.2mg57%
- Sodium 187.3mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 78.3g157%
* 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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