White Fish Stock Recipe

Posted by
Rate It!
White Fish Stock
Add your photo!
Count
Calories

Ingredients:

  • 1 lb bones and trimmings of any white fish such as sole, flounder, or whiting, chopped
  • 12 long parsley sprigs
  • 2 tbsp fresh lemon juice , or to taste
  • 1/2 tsp salt

Directions:

  1. In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add 3 1/2 cups cold water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.13 Kcal (214 kJ)
Calories from fat 0.36 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 393.41mg 16%
Potassium 116.49mg 2%
Total Carbs 5.58g 2%
Sugars 2.27g 9%
Dietary Fiber 0.89g 4%
Protein 0.5g 1%
Vitamin C 12mg 20%
Iron 0.2mg 1%
Calcium 18.7mg 2%
Amount Per 100 g
Calories 55.17 Kcal (231 kJ)
Calories from fat 0.39 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 424.55mg 16%
Potassium 125.7mg 2%
Total Carbs 6.02g 2%
Sugars 2.45g 9%
Dietary Fiber 0.96g 4%
Protein 0.54g 1%
Vitamin C 12.9mg 20%
Iron 0.3mg 1%
Calcium 20.2mg 2%

* 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
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top