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Fish Stock

  • 10minutes
  • 25calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter

  2. 1 medium onion , thinly sliced

  3. 2 pound(s) fish bones , especially those of lean white fish, such as flounder, halibut, sole, or whiting

  4. 1 cup(s) dry white wine

  5. 1 teaspoon(s) fresh lemon juice

  6. Bouquet garni , (see below)

Instructions Jump to Ingredients ↑

  1. Melt butter in stockpot over low heat and cook onion gently until soft but not brown, about 5 minutes.

  2. Add the fish bones, wine, lemon juice, and bouquet garni, and cold water to cover. Bring gradually to a boil, skimming frequently. Simmer, uncovered, for 30 minutes.

  3. Strain through a fine sieve, or a colander lined with damp cheesecloth, into a bowl. Refrigerate when cool. Use within several days or freeze up to 6 months.

  4. Bouquet Garni: 1 bay leaf, 1/4 teaspoon fennel seeds, 1 teaspoon thyme, the stems of 6 parsley sprigs (not the tops), 6 peppercorns, and 3 whole garlic cloves, wrapped in cheesecloth and tied with a string

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