Fish Stock |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 1-1/4 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 Tbsps olive oil | 1 celery stalk with leaves, finely chopped | 5 cloves of garlic, crushed |
| 1/2 large onion, thinly sliced | 1 leek, finely chopped | 1 carrot, cubed |
| 1 small bunch parsley sprig | 2 thyme sprigs | 2 tsps coarse salt |
| 7 black peppercorns | 1 bay leaf | 1-1/2 cups white wine |
| 1-1/2 lbs fish bones, including heads, from white-fleshed fish such as halibut, snapper, sole or bass | 4-1/2 cups water | |
| 1 | Heat the olive oil in a large pot over medium heat and add the vegetables, herbs, seasonings and wine. Allow to sweat and soften. Stir for 15 to 20 minutes. |
| 2 | Refrigerate until ready to use. |