Total time: 1 hour | Makes a generous 2 quarts stock
- 1 pound small fish, fish heads, bones, trimmings plus any shrimp shells
- 3 quarts water
- 1 tablespoon salt
- 1/2 onion
- 1 strip of lemon peel
- 1 strip of orange peel
- 1 stalk of celery
- 1 small carrot, split lengthwise
- Several stems of parsley
- Pinch of fresh thyme
Step 1In a large, heavy-bottomed pot, place the fish, water, salt, onion, lemon and orange peels, celery, carrot, parsley and thyme. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Skim any of the scum floating at the top of the stock. Partially cover and simmer for 45 minutes to flavor the stock. Remove from heat, strain the stock and discard the solids. This makes a generous 2 quarts stock.
Each cup (stock analyses are an approximation based on standardized data):
40 calories; 5 grams protein; 0 carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 2 mg cholesterol; 0 sugar; 872 mg sodium.
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