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Fish stock

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Fish stock
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Fish stock

Added by: on Jan 7th, 2011
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be .. more >
Rating:
5
Prep Time:
10 min
Cook Time:
35 min
Ready In:
45 min

Servings

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Original Recipe Yield: 5 servings (5 cups)
 

Ingredients:

  • 2 1/4 lb (1 kg) bones from flatfish (such as sole and flounder)
  • 10 cups (2.4 liters) water
  • 1 onion (chopped)
  • 1 fennel bulb (chopped)
  • 1 cup (100 g) sliced celery
  • 1 cup (100 g) chopped carrot
  • 1/3 cup (25 g) sliced button mushrooms
  • 1 sprig of thyme
Nutrition Facts
Fish stock

Servings Per Recipe: 5

Amount Per Serving

Calories: 238

  • Total Fat: 4.4 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 91.9 mg
  • Sodium: 715.5 mg
  • Total Carbs: 22.1 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 9.1 g
  • Protein: 28 g
VIEW DETAILED NUTRITION

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Directions:

1

Put the fish bones and water into a large pan, bring just to a boil, and simmer very gently for 20 minutes.

2

Strain through a cheesecloth-lined sieve into a clean pan. Add the vegetables and thyme, and bring back to a boil. Simmer for 35 minutes or until reduced to about 5 cups (1.2 liters).

3

Strain once more, and use or store as required.

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Ratings & Reviews:

arlene

arlene

By: arlene on May 11th, 2012
Rating:
0

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