Fish Stock

Ingredients

• 5 pounds heads and bones from white-fleshed fish, like snapper, bass or cod

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    43 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams protein; 22 milligrams cholesterol; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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7 cups (5 cups extra-rich fish stock)

Preparation

1. Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
2. Put heads and bones in pot, and cover with 2 1/2 quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
3. Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.

4 1/2 to 6 hours