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Fish Stock

Fish Stock

Prep 20 min
Total 60 min
Servings 6

Make homemade fish stock easily, ready to use in soups, stews and other main dishes. ...MORE+ LESS-

By Betty Crocker Kitchens

November 28, 2012

Ingredients

1 1/2

lb fish bones and trimmings

4

cups cold water

2

cups dry white wine or clam juice

1

large stalk celery with leaves, chopped

1

small onion, sliced

3

medium fresh mushrooms, chopped

1

tablespoon lemon juice

1

teaspoon salt

1/2

teaspoon dried thyme leaves

3

sprigs fresh parsley

1

dried bay leaf

Steps

Hide Images

1

Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 30 minutes.
2

Cool about 10 minutes. Strain broth through fine strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup

Calories: 25
Calories from Fat: 0

% Daily Value

Total Fat: 0g; 0%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 1200mg; 50%
Potassium: 95mg; 3%
Total Carbohydrate: 3g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 0g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 2%; 2%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

0

*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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