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Description
Fish stock is a great recipe to have in your back pocket. It makes for a great base for a variety of soups, or use it to cook your grains for dishes with tons of flavor. A mixture of fish, shrimp, and fragrant vegetables make for a perfectly balance…
stock. If you make a large batch, you can portion it out into containers and freeze it so you have it on hand next time a recipe calls for fish stock.
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Ingredients
US|METRIC
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Made it
Directions
- Add the water, fish bones, shrimp, carrots, leeks, scallion, bay leaves, parsley, a few peppercorns, and
- a pinch of salt in a stock pot. Make sure everything is covered.
- Bring to the boil and remove the foam collected on the surface of the water. Simmer on low heat 30 to 40 minutes.
- Place a colander on a large bowl and pour the boiled mixture into the colander.
- Separate in serving sizes and freeze. Make sure to let the stock cool before freezing.
NutritionView More
380Calories
Sodium15% DV370mg
Fat23% DV15g
Protein96% DV49g
Carbs4% DV12g
Fiber12% DV3g
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium370mg15% |
| Potassium1030mg29% |
| Protein49g96% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars3g6% |
| Vitamin A130% |
| Vitamin C20% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.