Directions:
- Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
- Clean the parts ofany blood and cut into 2 inch pieces.
- Place bones and heads in a non-aluminum stockpot with 4 cups cold water. Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours. Add water as needed during cooking to keep bones covered.
- Be sure to skim off any foam that accumulates on the surface.
- Strain stock through a fine sieve, discard the solids.
- Stores in the refrigerator for 2 days, tightly covered. Freezes for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.28 Kcal (1270 kJ) | ||
| Calories from fat | 102.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Sodium | 4.74mg | 0% | |
| Protein | 53.85g | 108% | |
| Iron | 11.3mg | 63% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.27 Kcal (244 kJ) | ||
| Calories from fat | 19.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 17% | |
|---|---|---|---|
| Sodium | 0.91mg | 0% | |
| Protein | 10.35g | 108% | |
| Iron | 2.2mg | 63% | |
| Calcium | 4.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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