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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fish Stock

Yield: 7 cups
Start to Finish 1 hr 30 mins
Fish Stock
Ingredients
  • 1 1/2 - 2  pounds  fresh or frozen fish heads and tails
  • 1  medium  carrot, chopped (1/2 cup)
  • 1  stalk  celery with leaves, chopped
  • 1  small  onion, chopped (1/3 cup)
  • 3  sprigs  parsley
  • 1  bay leaf
  • 3  whole  black peppers
  • 6 1/2  cups  cold water
  • 1/2  cup  dry white wine or water
  • 1  tablespoon  lemon juice
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)
  • cal. (kcal) 0,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 0,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 256,
  • Potassium (mg) 0,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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