Easy Fish Stock Recipe
Use this Easy Fish Stock recipe to add depth of flavor to your fish dishes or sip on like tea. You only need to simmer less than 10 ingredients together for 30 minutes in order to make a delicious and affordable broth!
Servings: 8
Calories: 46kcal
Cost: $2
Equipment
- 8-liter stock pot
Ingredients
- 2 tablespoons butter
- 1 medium onion thinly sliced
- ½ cup dry white wine
- ¼ cup parsley chopped
- 6 sprigs thyme
- 4 whole whole black peppercorn
- 1 bay leaf
- 4 pounds fishbones with heads
Instructions
- Heat the butter in a stockpot. Sauté the onions for 5-7 minutes, until slightly translucent.2 tablespoons butter, 1 medium onion
- Add the white wine and all remaining ingredients. Submerge all contents with water by 2-inches.½ cup dry white wine, ¼ cup parsley, 6 sprigs thyme, 4 whole whole black peppercorn, 1 bay leaf, 4 pounds fishbones
- Bring water to a simmer, then reduce it to a very light simmer. Cook over this heat for 30 minutes. Skim off any foam or scum that rises to the surface.
- Strain the stock through a fine-mesh strainer or cheesecloth.Best served or used immediately. It will keep well in the fridge for up to a week. Transfer to freezer-safe containers for long-term storage and save in the freezer for up to 3 months.
Notes
Makes approximately 2 quarts (8 cups).
Nutrition
Serving: 1cup | Calories: 46kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 28mg | Fiber: 1g | Net Carbohydrates: 1g
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