How To Make Fish Stock with Root Vegetables
The root vegetables in this fish stock recipe give it an earthy, complex flavor that’s hard to top. This recipe is a great way to use fish trimmings.
Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes
Serves:
Ingredients
Instructions
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- Wash fish bones well under running cold water.
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- With kitchen shears, snip off and discard gills from inside head if still attached, and break or cut all the bones into 3-inch pieces.
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- If bones are bloody, soak in a bowl of cold water 30 minutes, changing the water every 10 minutes.
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- Drain and rinse the fish bones.
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- Melt the butter in a 4-quart saucepan over medium-high heat and sauté the onion, parsnip, carrot, potato, and celery root for about 7 minutes until they start to soften.
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- Add the water, salt, peppercorns, and bouquet garni and heat to boiling.
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- Reduce the heat to low and simmer gently, partially covered, for 30 minutes.
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- Drain the stock through a colander lined with cheesecloth into another large pot, pressing on the ingredients to extract the juices.
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- Wash the original pot and add the strained stock.
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- Return to heat and bring to a boil over medium-high heat.
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- Boil for about 20 minutes until stock is reduced to about 6 cups.
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- Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer
Nutrition
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- Calories: 283.41kcal
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- Fat: 10.55g
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- Saturated Fat: 5.83g
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- Trans Fat: 0.31g
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- Monounsaturated Fat: 2.79g
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- Polyunsaturated Fat: 0.92g
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- Carbohydrates: 16.26g
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- Fiber: 3.45g
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- Sugar: 3.22g
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- Protein: 32.23g
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- Cholesterol: 95.95mg
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- Sodium: 234.42mg
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- Calcium: 90.15mg
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- Potassium: 832.78mg
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- Iron: 2.99mg
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- Vitamin A: 152.00µg
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- Vitamin C: 15.37mg
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