Fish Stock
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 147.4 μg | (246 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 ⅕ kilograms Fish carcass from a lean white fish (gutted)
- 2 carrots
- ½ Celery root (about 250 g)
- 1 stalk Leeks
- 2 onions
- 1 garlic clove
- ½ l dry white wine
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 2 fresh bay leaves
- 4 sprigs parsley (without the leaves)
- 2 sprigs Tarragon
- salt
Preparation steps
1.
Crush the carcasses of the fish. Place in a bowl of cold water and soak for 2 hours. Change the water occasionally, until the water remains clear.
2.
Rinse, trim, and peel the vegetables. Cut the vegetables into pieces.
3.
Add the white wine and 1.75 l (approximately 1.75 quarts) of water to a large pot. Bring to a boil, add the prepared vegetables, fennel, peppercorns, and bay leaf. Simmer the mixture for 15 minutes.
4.
Drain the carcasses in a colander, then add to the pot. Simmer for 20 minutes. After 10 minutes of cooking, add the garlic and herbs to the pot.
5.
Skim off any foam that rises to the surface.
6.
Pour the stock through a fine strainer lined with cheesecloth. Drain well to extract all of the liquid. Season to taste with a pinch of salt.
