Fish Stock
Nutritional values
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 11.61 g | (12 %) | ||
| Fat | 3.69 g | (3 %) | ||
| Carbohydrates | 3.26 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.79 g | (3 %) |
| Vitamin A | 26.6 mg | (3,325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.25 mg | (2 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 8.14 μg | (3 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3.69 mg | (4 %) | ||
| Potassium | 125.1 mg | (3 %) | ||
| Calcium | 19.6 mg | (2 %) | ||
| Magnesium | 7.82 mg | (3 %) | ||
| Iron | 2.93 mg | (20 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 0.21 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms Fish carcass from lean white fish (gutted)
- 2 Tomatoes
- 2 stalks Celery
- 1 Fennel bulb
- 3 shallots
- 1 garlic clove
- 5 sprigs Lemongrass
- 2 Tbsps olive oil
- 1 tsp fennel seeds
- 1 pinch Saffron
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 2 fresh bay leaves
- ½ l dry white wine
- 1 splash Noilly Prat
- salt
Preparation steps
Step 1
Crush the fish carcasses and cut into small pieces with scissors.
Step 2
Soak in a bowl with cold water for 2 hours. Change the water occasionally, until the water stays clear.
Step 3
Rinse the vegetables. Halve and slice the tomatoes. Remove the stringy fibers from the celery and cut into pieces. Halve the fenne, remove the stalk, and cut into large pieces. Peel the shallots and garlic. Cut the shallots into quarters. Cut the lemon into pieces.
Step 4
Thoroughly drain the fish carcasses in a colander. Heal the oil in a large saucepan, and sauté the carcasses. Add the lemongrass, fennel seeds, saffron, peppercorns, juniper berries, and bay leaves to the pan.
Step 5
Add the white wine, vermouth, and 1,750 ml (approximately 60 ounces) of water to the pan. Bring the mixture to a boil.
Step 6
Add the vegetables to the cooking liquid. Reduce the heat and simmer for 20 minutes.
Step 7
Skim any foam that rises to the surface. Simmer the stock another 10 minutes over low heat.
Step 8
Remove the pan from the heat. Place a fine strainer over a bowl, and line it with cheesecloth. Pour the stock through the strainer. Season the stock to taste with salt.
