Fish Stock
Servings
8
Servings
8
Ingredients
Instructions
  1. Combine all ingredients in a large stockpot and simmer for about an hour, skimming while it cooks.
  2. Line a strainer or colander with double cheesecloth.
  3. Strain the sauce through the cheesecloth.
  4. Use immediately or cool and store.
Recipe Notes

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