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Fish Stock

By: SYLVIABC  
"Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 106 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 3 cups
 

Ingredients

  • 5 cups water
  • 1/2 pound cod fillets, cubed
  • 1 stalk celery, cut into 2 inch pieces
  • 1 small onion, quartered and sliced thickly
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
  2. Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 36 | Total Fat: 0.3g | Cholesterol: 14mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2005 by selhull 
The directions say: "add shrimp shells" (which are not listed either in the ingredients list... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by soontobeIRON 
Couple things to think about when making fish stock.. 1. Use Halibut bones if available. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2008 by Monica 
Fantastic - easy and delicious! MORE

 
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