Fish Stock
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 63.76 g | (65 %) | ||
| Fat | 12.25 g | (11 %) | ||
| Carbohydrates | 18.18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.92 g | (10 %) |
more nutritional values
| Vitamin A | 541.77 mg | (67,721 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.59 mg | (5 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.76 mg | (6 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 33.5 μg | (11 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.42 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13.2 mg | (14 %) | ||
| Potassium | 383.34 mg | (10 %) | ||
| Calcium | 67.85 mg | (7 %) | ||
| Magnesium | 33.22 mg | (11 %) | ||
| Iron | 14.52 mg | (97 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 0.06 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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