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Ingredients
for
2
Fish Stock
30 min., ready in 55 min.
Time:
444
calories
Calories:
Ingredientsfor
- 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
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.
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 %) |