Fish Stock

Name: Fish Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 mediums carrots, peeled and cut into 1-inch chunks; 2 garlic heads, in their skins, cut in half horizontally; 2 mediums onions, peeled and cut into 1-inch chunks; 8 liters (2 gallons) cold water; 2 kilograms bones from any white-fleshed, non-fatty, non-oily fish, such as halibut, sea bass, sole, and/or turbot

This recipe makes 12 servings with 331 calories, 1g of protein, and 0g of fat each. If $1.67 per serving falls in your budget, Fish Stock might be a tremendous gluten free, primal, and vegan recipe to try. Head to the store and pick up carrots, carrots, onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put the bones in a pot and rinse very well under cold running water, letting the water run over them continuously and changing it 3 or 4 times until the water appears clear in the pot, with no blood or cloudy discoloration.

Ingredients you will need

Water

Equipment you will use

Pot

Drain the bones and pat dry with paper towels.

Equipment you will use

Paper Towels

Put the bones, onions, carrots, garlic, and water in a large heavy-bottomed stockpot over medium heat. Bring to a boil and skim the surface with a spoon to remove any scum that rises to the top. Reduce the heat to a simmer and cook for 45 minutes.

Ingredients you will need

Carrot

Garlic

Onion

Water

Equipment you will use

Pot

Strain the stock through a fine-mesh strainer set over a large bowl. If not using right away, cool the stock. To do this, fill a very large bowl with ice, then set the bowl of stock in it, encouraging the hot liquid to cool quickly. The stock can be refridgerated in an airtight container for up to 3 days or frozen for up to 2 months.

Ingredients you will need

Stock