White Wine Fish Stock
White wine fish stock can be used for cooking fish or shellfish, for marinating herrings, or for use with other varieties of fish.
Ingredients
- 1/2 cup dry white wine or dry cider
- 1 3/4 lb white fish heads trimmings and bones
- 1 large onion thinly sliced
- 1 large carrot thinly sliced
- 4 - 5 mushroom stalks
- 1 blade of mace
- 6 peppercorns
- 1 bouquet garni
Instructions
- Put the wine or cider into a large saucepan with 1 3/4 pints water.
- Wash the fish heads and trimmings and break up the bones. Add them to the pan with the remaining ingredients.
- Heat the liquid to simmering point, cover the pan and simmer for 30 minutes.
- Leave to cool, then strain the stock through a fine sieve into a clean saucepan or measuring jug.
- Use as required.
Notes
makes 1 litre (1 3/4 pints)
Calories: 495 kcal
Carbohydrates: 38 g
Protein: 59 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 113 mg
Sodium: 197 mg
Potassium: 2306 mg
Fiber: 13 g
Sugar: 15 g
Vitamin A: 11334 IU
Vitamin C: 25 mg
Calcium: 372 mg
Iron: 15 mg