Fish Stock Recipe

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Nutrition

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Total time

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 lb bones and trimmings of white fish such as sole, flounder, and whiting, chopped
8 cups water
2 tbsp white-wine vinegar
4 whole black peppercorns
2 tsp salt

Directions:

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, 6 to 8 minutes.
Add fish bones and trimmings, water, vinegar, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	76.74 Kcal (321 kJ)
Calories from fat	50.4 Kcal
		% Daily Value*
Total Fat	5.6g	9%
Sodium	976.77mg	41%
Potassium	190.96mg	4%
Total Carbs	5.91g	2%
Sugars	2.93g	12%
Dietary Fiber	1.84g	7%
Protein	0.8g	2%
Vitamin C	4.4mg	7%
Vitamin A	0.2mg	8%
Calcium	64mg	6%

Amount Per 100 g
Calories	16.22 Kcal (68 kJ)
Calories from fat	10.65 Kcal
		% Daily Value*
Total Fat	1.18g	9%
Sodium	206.44mg	41%
Potassium	40.36mg	4%
Total Carbs	1.25g	2%
Sugars	0.62g	12%
Dietary Fiber	0.39g	7%
Protein	0.17g	2%
Vitamin C	0.9mg	7%
Vitamin A	0.1mg	8%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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