← Back to Search Results
fish-stock

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

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?