Food Blogs
Fish Stock Recipe
| Servings |
MetricUS Imperial
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- 4 lb. = Fish bones 1.8 kg.
- 3 qt Water 3 L
- 1 small Onion rough chopped
- 1 medium = Leek (white only) rough chopped
- 4 large = White mushrooms sliced
- 1/2 ea. = Lemon juiced
- 1 ea. = Bay leaf
Ingredients
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- Combine all ingredients in a large stockpot and simmer for about an hour, skimming while it cooks.
- Line a strainer or colander with double cheesecloth.
- Strain the sauce through the cheesecloth.
- Use immediately or cool and store.
Note:
You can freeze your stock.
Good tip from Graham Kerr:
Freeze your stock in ice cube trays and then you can remove small amounts for home use.
Nutritional analysis of 1/2 cup of the fish stock:
10 calories
3 gm. carbs
trace fat
0 gm. cholesterol
trace protein
48 mg. sodium
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