Ask your seafood supplier to reserve two pounds of white fish bones and heads or two pounds of whole inexpensive white fish for this stock. Combine all ingredients in a two gallon stock pot. Bring to a rolling boil, reduce to simmer and cook for forty-five minutes. During the cooking process, skim off all impurities that rise to the surface. Add water if necessary to retain volume. Strain through fine cheese cloth or strainer. Return stock to low boil and reduce to two quarts.
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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 201.2mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.7g|
|Protein 0.9g||1 %|
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Calories per serving: 173
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