Fish Stock Recipe - Cooking Index
Fish Stock Recipe - Cooking Index
You can make your own fish stock or purchase refrigerated fish stock or bottled clam juice. Remember if you do use ready-made fish stock or bottled clam juice to dilute them by half with water as they are very salty. You can usually get fish bones at no charge from the fish section at your supermarket. Just call a day or so ahead so they can put them aside.
Type: Fish| 1 lb | 454g / 16oz | Fish bones - rinsed, and |
| Cut into chunks | ||
| 1 | Onion - (3 oz) peeled - quartered (small) | |
| 1 | Leek, white part only - (abt 3 oz) - peeled, quartered | |
| 1 | Celery rib with leaves - sliced | |
| 8 | Shallots - sliced | |
| 2 | Garlic cloves - sliced (large) | |
| 1 | Water | |
| 4 sections | Fresh flat-leaf parsley | |
| 2 | Fresh thyme sprigs | |
| = (or 1/2 tspn crushed dried thyme) | ||
| 2 | Fresh tarragon sprigs (small) | |
| = (or 1/2 tspn crushed dried tarragon) | ||
| 2 | Strips lemon zest - (abt 2" ea) | |
| 1 teaspoon | 5ml | Fennel seeds |
| 4 | Black peppercorns | |
| 1 cup | 237ml | Dry white wine |
Combine fish bones, onion, leek, celery, shallots, garlic, and water in a large stockpot or heavy saucepan. Bring to boil over medium heat. Skim any foam that rises to the top. Add the parsley, thyme, tarragon, lemon zest, fennel seeds, and peppercorns. Cover, reduce heat, and simmer 15 minutes.
Add wine and simmer 15 minutes. Strain through a fine sieve or a colander with cheese cloth. Discard solids.
Store in sealed container in refrigerator for up to 24 hours, or freeze.
This recipe yields 1 quart.
Exchanges Per 1-cup Serving: Free Food.
Nutrition Facts: 16 calories l(0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 1 g carbohydrate, 0 dietary fiber, 0 cholesterol, 1 mg sodium.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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