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Fish Stock

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By Betty Crocker Kitchens
Updated Nov 28, 2012
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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
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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

  • Step 
    1
    Rinse 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.
  • Step 
    2
    Cool 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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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