Fish Stock
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
444
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 47.91 g | (49 %) | ||
| Fat | 19.49 g | (17 %) | ||
| Carbohydrates | 9.43 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.04 g | (10 %) |
more nutritional values
| Vitamin A | 188.14 mg | (23,518 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.59 mg | (5 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 22.18 μg | (7 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 20.36 mg | (21 %) | ||
| Potassium | 323.34 mg | (8 %) | ||
| Calcium | 71.15 mg | (7 %) | ||
| Magnesium | 18.18 mg | (6 %) | ||
| Iron | 11.94 mg | (80 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 6.35 g | |||
| Cholesterol | 26.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 kilogram Fish carcass (of lean fish such as perch, turbot; gilled)
- 1 large Fennel bulb
- 1 fresh lemon
- 50 grams butter
- 250 milliliters dry white wine
- 2 bay leaves
- 1 handful parsley
- ½ tsp peppercorns
Preparation steps
1.
Step 1
2.
Rinse the carcasses under cold running water until the water runs clear, drain.
3.
Trim fennel, wipe bulb, wipe dry and cut into pieces. Cut the lemon in half.
4.
Step 2
5.
Sauté the carcasses 2-3 minutes until colorless in melted butter. Sauté the fennel and pour in the wine.
6.
Step 3
7.
Simmer for a few minutes, then pour in 2 liters of cold water. Add the bay leaves, parsley, lemon and pepper and bring to a boil quickly. Simmer about 20 minutes quietly and skim off foam as it forms.
8.
Step 4
9.
Finally, pour through a fine sieve and cheesecloth.
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