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Fish stock

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Fish stock
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Fish stock

Added by: on Dec 7th, 2010
The bones of flatfish?, such as the sole family, plaice, halibut and turbot, make the best stock, as they give a good flavor but aren't oily. If you want to give the stock a rosy color or a little more acidity, add a couple of squashed tomatoes.
Rating:
5
Prep Time:
10 min
Cook Time:
30 min
Ready In:
40 min

Servings

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Original Recipe Yield: 1 serving (8 1/2 cups)
 

Ingredients:

  • 1 pound flatfish bones (washed well to remove any blood as this will make the stock bitter)
  • 1 leek (coarsely chopped)
  • 1 onion (coarsely chopped)
  • 1 stalk celery (coarsely chopped)
  • 1 leaf bay
  • stalks (few) parsley
  • a few black peppercorns
  • 1/3-1/2 cup dry white wine
Nutrition Facts
Fish stock

Servings Per Recipe: 1

Amount Per Serving

Calories: 491

  • Total Fat: 9.3 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 204.3 mg
  • Sodium: 1421.2 mg
  • Total Carbs: 27 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 10.1 g
  • Protein: 59.4 g
VIEW DETAILED NUTRITION

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Directions:

1

Put everything into a pan and cover with water by about two finger (depending on how intense you want the stock to be — the less water you use, the richer it will be).

2

Bring to just under a boil (the slower you do this, the more flavor the finished stock will have). Skim, turn down the heat and simmer for 20 minutes, skimming as necessary.

3

Turn off the heat and lot the stock settle, then pour through at fine sieve.

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Ratings & Reviews:

arlene

arlene

By: arlene on May 11th, 2012
Rating:
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