Make homemade fish stock easily, ready to use in soups, stews and other main dishes.
Fish Stock
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 11
Ingredients
- 1 1/2 lb fish bones and trimmings
- 4 cups cold water
- 2 cups dry white wine or clam juice
- 1 large stalk celery with leaves, chopped
- 1 small onion, sliced
- 3 medium fresh mushrooms, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 3 sprigs fresh parsley
- 1 dried bay leaf
Instructions
-
Step1Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 30 minutes.
-
Step2Cool about 10 minutes. Strain broth through fine strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.
Nutrition
25
Calories
0g
Total Fat
0g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 25
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1200mg
- 50%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
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