Try this Fish Stock recipe, or contribute your own.
Suggest a better descriptionMelt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and stain the liquid into pint-sized storage containers for fridge or freezer. Chill well in the fridge and remove any congealed fat before transferring to freezer for long term storage.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 350 | ||
Calories from Fat: 212 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61mg | 19 % | |
Sodium 219.8mg | 8 % | |
Potassium 595.4mg | 16 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 22.5g | ||
Protein 3.6g | 5 % | |
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: 350
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