Fish Stock

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Fish Stock
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
561
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie561 cal.(27 %)
Protein63.76 g(65 %)
Fat12.25 g(11 %)
Carbohydrates18.18 g(12 %)
Sugar added0 g(0 %)
Roughage2.92 g(10 %)
Vitamin A541.77 mg(67,721 %)
Vitamin D0 μg(0 %)
Vitamin E0.59 mg(5 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.19 mg(14 %)
Folate33.5 μg(11 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13.2 mg(14 %)
Potassium383.34 mg(10 %)
Calcium67.85 mg(7 %)
Magnesium33.22 mg(11 %)
Iron14.52 mg(97 %)
Zinc0.36 mg(5 %)
Saturated fatty acids0.06 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
2 kilograms Fish bone (and heads of flatfish)
2 carrots
2 stalks Leeks
150 grams Celery root
1 root Fennel
½ bunch Dill
1 sprig thyme
750 milliliters dry white wine
250 milliliters Noilly Prat
1 tsp salt
20 white peppercorns
How healthy are the main ingredients?
LeekFennelDillthymecarrotsalt

Preparation steps

1.

Rinse the fish parts under running water. Cover with cold water in a pot. Bring to a boil, and skim any foam that rises.

2.

Rinse, trim, and coarsely chop the vegetables. Add the vegetables to the fish. Add the vermouth, white wine, salt, and peppercorns. Simmer for 1 hour. Remove from the heat and strain the stock through cheesecloth.