Fish Stock

Ingredients

• 1 large onion, peeled
• 1 large carrot, peeled
• 1 stalk celery, including top
• 3 pounds bones, including heads, from nonoily fish such as sole or flounder
• 6 cups water

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    20 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 12 milligrams cholesterol; 106 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 quarts

Preparation

1. Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
2. Remove the pot from the heat and let the stock cool completely before straining.

15 minutes