← Back to Search Results
 Fish Stock Recipe-7814

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Each 1 pound of fish heads and bones, plus some vegetables, makes 4 cups of rich, tasty stock. Avoid vigorously boiling the fish; the goal is to simply extract the essence and aromas of the sea.

Yield: Makes 8 cups

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 1 carrot, cut into 10 or so pieces
  • 2 pounds heads and bones of monkfish or another white fish
  • 1 celery rib, cut into thirds
  • 10 sprigs fresh flat-leaf parsley
  • 12 peppercorns
  • ½ teaspoon salt
  • 9 cups water

Directions

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the onion and carrot until they begin to brown and release their juices, about 5 minutes.

Add the fish heads and bones, celery, parsley, peppercorns, salt, and water.

Bring almost to a boil, then reduce the heat and simmer, partly covered, for 30 minutes.

Strain and reserve the stock, discarding the solids.

Notes

To store the stock, let cool, then cover and refrigerate for up to 2 days or freeze for up to 3 months.


© 2006 Jeff Koehler
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

21kcal (1%)
11mg (1%)
0mg (1%)
64mcg RAE (2%)
41mg
4mg
1g
0g
0g
1g
1mg (0%)
159mg (7%)
0g (1%)
2g (3%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
nigella-express Nigella Express
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?