Easy fish stock
1. four quart pot put water, onion, celery, lemon and garlic. Fill the pot with fish items to just below the water level.
2. Bring to a rapid boil to make the stock as clear as possible.
3. lower hear immediately to simmer no less than 2 hours and no more than 8 hours.
4. strain and reduce to taste. This can be done in an open pot, simmered low until enough of the water has evaporated.
5. This can give anything between 2 1/2 quarts and 1 quart of stock
This recipe is from the Commander's Palace in New Orleans and found in the book 'La Meilleure de la Louisiane'
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Serving Size: 1 Serving (3549g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 212 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 417.5mg | 14 % | |
Potassium 1478mg | 39 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 34.8g | ||
Protein 7.1g | 10 % | |
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: 212
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