“Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies.” - by SYLVIABC
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 1/2 hour or until fish falls apart.
- Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.
Nutrition
Amount Per Serving (6 total)
- Calories
- 36 cal
- 2%
- Fat
- 0.3 g
- < 1%
- Carbs
- 1.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Couple things to think about when making fish stock.. 1. Use Halibut bones if available. They're.. the best. 2. Use COLD water to begin with, and only let it boil once. Otherwise, you'll have sol..." See moreids that you'll have to strain out. After the initial boil, just skim off the top and you should be good. 3. This goes great with any seafood risotto. =] thank the great chefs at Horizons restaurant, if you live in the lower mainland."
selhull
"The directions say: "add shrimp shells" (which are not listed either in the ingredients list or the recipe description). I didn't have any idea of how many I should use, so I substituted a bottle of ..." See moreclam juice, for extra flavor. Very good when used in my seafood chowder recipe!"
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