Receta How to Make Fish Fumet (Fish Stock) and Seafood Stock
Ingredientes
- 8 cups cold water
- 1 cup white wine
- 2 pounds fish bones
- 2 teaspoons vegetable oil
- 1 leek, white/light green part only, thinly sliced
- 2 each stalks celery, ½” dice
- 1 medium yellow onion, ½” dice
- 1 clove garlic, sliced
- 1 bay leaf
- ½ teaspoon white peppercorns
- 1 ounce fresh flat leaf parsley
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 3220g | |
Calories 1601 | |
Calories from Fat 481 | 30% |
Total Fat 53.63g | 67% |
Saturated Fat 8.57g | 34% |
Trans Fat 0.23g | |
Cholesterol 744mg | 248% |
Sodium 3736mg | 156% |
Potassium 3464mg | 99% |
Total Carbs 27.45g | 7% |
Dietary Fiber 4.7g | 16% |
Sugars 7.85g | 5% |
Protein 212.6g | 340% |