Try this Fish Stock recipe, or contribute your own.
Suggest a better descriptionIn a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes and pour through a fine sieve into a bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock can be frozen up to 3 months. This recipe yields about 3 cups of stock. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-22-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 1 servings | ||
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Calories: 89 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.1mg | 0 % | |
Potassium 285.3mg | 8 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 14.5g | ||
Protein 1.8g | 3 % | |
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: 89
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