Fish Stock Recipe

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 large yellow onion, quartered
2 garlic cloves, crushed
2 medium carrots, each cut into 3 or 4 pieces
1 large leek , split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green
2 lb non-oily fish heads (gills removed) and bones
3 or 4 sprigs flat-leaf parsley
3 or 4 sprigs thyme
8 peppercorns
1 1/2 cups dry white wine

Directions:

Heat oil in a large pot over medium-high heat. Add onion, garlic, carrots, and leek whites and sauté, stirring, until limp, 2 to 3 minutes. Add fish heads and bones and cook, stirring, until flesh begins to turn opaque, about 3 minutes. Add leek greens, parsley, thyme, peppercorns, wine, and 6 to 8 cups water (just enough to cover). Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes. Skim any foam.
Strain through a fine-mesh strainer or a colander lined with cheesecloth. Set stock aside (you will have about 9 cups).
*Check with the fishmonger at your farmers' market, or order ahead from a seafood shop.
Make ahead: 1 day, covered and chilled; up to 3 months frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.61 Kcal (3394 kJ)
Calories from fat	376.2 Kcal
		% Daily Value*
Total Fat	41.8g	64%
Sodium	136.66mg	6%
Potassium	993.69mg	21%
Total Carbs	46.26g	15%
Sugars	13.29g	53%
Dietary Fiber	7.88g	32%
Protein	4.58g	9%
Vitamin C	27.4mg	46%
Vitamin A	1.2mg	41%
Iron	2.1mg	12%
Calcium	162.9mg	16%

Amount Per 100 g
Calories	113.67 Kcal (476 kJ)
Calories from fat	52.76 Kcal
		% Daily Value*
Total Fat	5.86g	64%
Sodium	19.16mg	6%
Potassium	139.35mg	21%
Total Carbs	6.49g	15%
Sugars	1.86g	53%
Dietary Fiber	1.11g	32%
Protein	0.64g	9%
Vitamin C	3.8mg	46%
Vitamin A	0.2mg	41%
Iron	0.3mg	12%
Calcium	22.8mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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