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Ingredientes
- 1 x bones of 1 large white fish, including the head (turbot, halibut, or possibly monkfish)
- 2 x red onions peeled and cut in quarters lengthways
- 2 x carrots sliced
- 4 x celery stalks
- 1 x few flat leaf parsley stalks
- 6 x white or possibly black peppercorns
- 2 x bay leaves
- 1 x fennel bulb untrimmed cut in half
Direcciones
- Put the ingredients into a large saucepan cover with about 2L cool water and bring to the boil skimming off the scum as it comes to the surface.
- Lower the heat and simmer gently for 15 min; in order to achieve a fresh tasting stock don't be tempted to do so for longer than this.
- Strain and use immediately.
- The best fish stock is made from the bones of a turbot.
- makes 2L
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 2 servings | |
| Calories 74 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 517mg | 15% |
| Total Carbs 16.82g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 10.13g | 7% |
| Protein 2.05g | 3% |
