Crab Bouillon
Need a recipe for crab bouillon? Here's a good one.
Ingredients
- 1 1/2 lb fish bones and trimmings
- 1 onion peeled and chopped
- 1 carrot peeled and chopped
- 1/2 small fennel head chopped
- 32 floz cold water
- 3 red serrano chillies deseeded and chopped
- 1/2 tsp allspice
- 10 white peppercorns
- 1 tsp dried thyme
- 1/2 tsp sea salt
Instructions
- Wash and dry the fish trimmings and place in a large saucepan.
- Add the vegetables to the pan with the other ingredients.
- Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
- Strain the stock through a fine sieve into a bowl and check seasoning.
- Cool as quickly as possible, then refrigerate for up to 2 days.
Notes
makes 600 ml (1 pint)
Calories: 821 kcal
Carbohydrates: 39 g
Protein: 143 g
Fat: 13g
Saturated Fat: 4 g
Cholesterol: 340 mg
Sodium: 1685 mg
Potassium: 3349 mg
Fiber: 10 g
Sugar: 15 g
Vitamin A: 11678 IU
Vitamin C: 221 mg
Calcium: 247 mg
Iron: 8 mg