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Fish Stock

Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.

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  • Yields: 7 cups
  • Start to Finish: 1 hr 30 mins

Fish Stock

Rate me!
  • Yields: 7 cups
  • Start to Finish: 1 hr 30 mins

Directions

  1. Thaw fish heads and tails, if frozen; rinse. Place in a 4-quart Dutch oven with vegetables, parsley, bay leaf, peppers, and 3/4 teaspoon salt. Add water, wine, and lemon juice.
  2. Bring to boiling. Reduce heat simmer, covered for 45 minutes. Strain through cheesecloth. Use as directed in recipe. Store unused stock in the refrigerator for three days or in the freezer for up to 6 months. Makes 7 cups.
  3. Nutriton facts are provided per cup of fish stock.

Nutrition Facts (Fish Stock)

  • Per serving:
  • 0 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 256 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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