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Ingredients
- 4 quart Water
- 1 c. Dry white wine
- 4 lb Fish trimmings
- 2 Tbsp. Lemon juice
- 1 x Onion peeled/halved
- 2 stalk celery, halved
- 4 sprg parsley
- 2 sprg thyme (or possibly 1/2 t dry
- 6 x Peppercorns
Directions
- BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add in the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so which it is barely simmering, and simmer for 2 hrs. Strain the stock, extracting as much liquid as possible from the solids. Throw away the solids, and allow the stock to reach room temperature before refrigerating or possibly freezing.
- Makes 3 quarts. The stock can be refrigerated up to four days, or possibly frzn for up to six months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4245g | |
| Calories 275 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 725mg | 21% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.31g | 6% |
| Protein 2.78g | 4% |
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