Fish Stock
A fish stock recipe that is simple, delicious, and easy to make.
Ingredients
- 1 1/2 lb bones and trimmings from white fish
- 32 floz water
- 1 onion sliced
- 1 carrot chopped
- 1 leek chopped
- 1/2 pint white wine or cider
- 6 peppercorns bruised
- 1 bouquet garni optional
Instructions
- Ask your fishmonger for bones from fish like turbot or Dover sole, if possible, to use in a stock; or use a whole cheap fish like whiting for a really good stock. Do not use oily fish for stock.
- PUT everything except the peppercorns Into a large saucepan, bring to the boil, and simmer for 30 minutes, skimming off the scum from time to time.
- Add the peppercorns for the last 10 minutes of cooking time.
Calories: 357 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 134 mg
Potassium: 905 mg
Fiber: 11 g
Sugar: 14 g
Vitamin A: 12809 IU
Vitamin C: 30 mg
Calcium: 429 mg
Iron: 15 mg