Try this Locke-Ober Fish Stock recipe, or contribute your own.
Suggest a better descriptionIn a medium pot, cook onion and celery in butter until transparent. Add fish bones and trimmings, lemon juice and wine, salt and pepper. Cook until wine is reduced by 1/2, then add water. Bring to a boil and simmer for one hour. Strain through a fine strainer. Use at once or freeze until needed. Makes approximately one quart fish stock. Recipe By : Locke-Ober, Boston, MA From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 57 | ||
Calories from Fat: 52 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.2mg | 5 % | |
Sodium 43mg | 1 % | |
Potassium 7.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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