Fish Stock
Fish Stock - Fish stock - the best base for fine fish sauces and ragouts
Healthy, because
Even smarter
Nutritional values
Lots of aroma, practically no fat: such a homemade fish stock is a super thing as a basis for sauces! The most important ingredient is bones - because they are not so easy to get nowadays, it is best to pre-order them from the fishmonger.
Of all the funds, the fish fund is the one that does the least work and goes the fastest. Nevertheless, it is worth cooking twice or three times the amount and then freezing it, so you always have the basis for a quick but fine fish sauce. If you want the fish stock to be clear, you can filter it through a coffee filter or pour it through a sieve lined with a kitchen towel.
(Percentage of daily recommendation)
| Calorie | 11 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 47 mg | (1 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 2 mg |
Ingredients
- Ingredients
- 500 grams mixed Fish bone (such as cod, plaice, ling cod, sole, turbot)
- 1 onion (about 50 grams)
- 3 stalks Celery (about 200 grams)
- 1 stalk Leeks (about 250 grams)
- 1 small lemon
- salt
- ½ tsp white peppercorns
- 2 bay leaves
Kitchen utensils
Preparation steps
Coarsely chop the fish bones with kitchen shears in a sieve and rinse well under running water. Drain.
Peel onion and coarsely chop. Rinse celery, dry and remove any strings. Rinse leek (reserve dark green partfor another use). Chop remaining leek and the celery coarsely.
Rinse lemon in hot water, wipe dry and peel 3 thin strips of zest (reserve remaining lemon for another use.)
Combine fish bones, onion, celery and leek with 1.5 liters (approximately 1.5 quarts) of water in a large pot. Add lemon zest, 1/2 teaspoon salt, peppercorns and bay leaves.
Bring to a boil, then turn the heat off and cover pot partially.
Let steep for about 20 minutes, skimming foam from surface as needed with a slotted spoon.
Pass fish stock through a fine sieve into a second pot or bowl. Lightly salt and use per recipe. (If you want to clarify the fish stock, strain it through a coffee filter or pour it through a cheesecloth-lined strainer.)
