Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, quartered
- 2 garlic cloves, crushed
- 2 medium carrots, each cut into 3 or 4 pieces
- 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green
- 2 pounds non-oily fish heads (gills removed) and bones*
- 3 or 4 sprigs flat-leaf parsley
- 3 or 4 sprigs thyme
- 8 peppercorns
- 1 1/2 cups dry white wine
Fish Stock • Yield: 2 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, quartered
- 2 garlic cloves, crushed
- 2 medium carrots, each cut into 3 or 4 pieces
- 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green
- 2 pounds non-oily fish heads (gills removed) and bones*
- 3 or 4 sprigs flat-leaf parsley
- 3 or 4 sprigs thyme
- 8 peppercorns
- 1 1/2 cups dry white wine
Fish Stock Nutrition Facts:
• Diet:
• Calories: 3.21
• Fat: 1.74
• Carbs: 0.76
• Protein: 7.53
• Cholesterol: 6.05
• Calcium: 1.33
• Sodium: 1.01* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.