Fish Stock Base

Prepare a fresh stock base that will come in handy when making seafood dishes.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Fish, white fish

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Green, raw

  • 1 piece Juice, lemon

  • 1 bouquet Parsley, fresh

  • 2 l Water

  • 0.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

Steps

  1. Peel the onion and carrot and cut them into smaller pieces. Thoroughly wash the celery stalk and parsley, then finely chop them. Wash the lemon and grate about half a teaspoon of lemon zest. Rinse the fish trimmings thoroughly in cold water.

  2. Place a larger pot on the stove, pour in about 2 liters of water, add the fish trimmings, black peppercorns, onion, carrot, celery, and parsley, and season with salt to taste. Wait for the stock to boil, then skim off any foam that forms on the surface.

  3. Reduce the heat so the stock simmers gently and partially cover the pot with a lid. Cook for about 30 minutes. Once the stock is cooked, let it cool.

  4. Line a strainer with a thin cloth and place it over a large bowl. Strain the stock through it, discarding the remaining solids. Use the clear stock base for cooking seafood dishes.

Nutrition Information (Per 100g)

  • Calories: 42.87 kcal
  • Fat: 1.82 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 0.61 g
    • Sugars: 0.24 g
  • Protein: 5.48 g
  • Fiber: 0.09 g

Advice

The strained stock can be stored covered in the refrigerator for up to 3 days or frozen in smaller quantities. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, submerge the lemon in boiling water for a few minutes and wipe it thoroughly to remove the wax, which contains toxins.