Fish Stock

Ingredients

• Bones and trimmings from 1 large white-fleshed fish
• ¼ head celery root, rinsed and peeled
• 1 carrot
• ¼ leek, rinsed and chopped
• Juice of half a lemon
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    5 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams cholesterol; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 cups

Preparation

1. Rinse the bones and place them and the vegetables into a stockpot. Add 3 quarts of water and bring to a boil. Lower the heat and simmer for 20 minutes, skimming off and discarding any foam that forms on top of the liquid.
2. Strain the liquid, discard the solids, and return the liquid to the pot. Continue to simmer until the liquid is reduced to 6 cups. Add the lemon juice and season to taste with salt and pepper.

30 minutes