Fish Stock (Caldo de Pescado)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 to 3 pounds fish trimmings (no skins) 2 quarts water 1-1/2 teaspoons salt
2 large, ripe tomatoes 4 to 5 cloves garlic, crushed 6 black peppercorns
1 bay leaf 1 large onion, quartered 1 large green bell pepper, seeded and cut into stips
few sprigs fresh parsley



1 Place all the ingredients in a large stockpot and bring to a boil over medium-high heat, skimming any scum that accumulates. Reduce the heat to low and simmer, partially covered 30 minutes.
2 Remove from the heat and allow to cool. Strain the stock through a fine strainer. The stock will keep in the refrigerator 1 to 2 days and can be frozen.

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