Fish stock! Makes about 2 litres.
1. Rinse the fish bones and trimmings under cold water then drain.
2. Melt the butter and sweat the vegetables over a low heat for a few minutes in the maslin pan or one of the tall pans like the pasta pan.
3. Add the fish bones and trimmings and bubble gently for a few moments, then pour in the wine. Cook until it has evaporated by two-thirds, then add 2.5L cold water.
4. Bring to the boil, lower the heat, skim the surface, add the lemon and bouquet garni.
5. Simmer very gently for 25 minutes. 10 minutes before the end of cooking add the muslin-wrapped peppercorns.
6. Gently ladle the stock through a fine mesh conical sieve and cool as quickly as possible.
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 123 | ||
Calories from Fat: 93 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 75.3mg | 3 % | |
Potassium 122mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.2g | ||
Protein 1g | 1 % | |
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: 123
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