
Fish Stock
Fish stock is a basic preparation used in many Italian recipes. It is a type of broth obtained from boiling fish heads, used to enhance and add depth of flavor to soups, risottos, and fish-based sauces.
Ingredients
- Fish heads, bones, and trimmings
500G500G - Thinly sliced onion
25G25G - Champignon mushrooms (skin)
66 - Lemon juiceto taste
- Parsley
1Bunch1Bunch - Water
50Cl50Cl - Dry white wine
1Glass1Glass - Black pepper
10Peppercorns10Peppercorns - Salt
1Tablespoon1Tablespoon
Preparation
- STEP 1 OF 6
Place all the ingredients (except the pepper) in a pot; put it on high heat and bring to a vigorous boil
- STEP 2 OF 6
Skim very carefully, lower the heat, and simmer gently for 20 minutes; add the peppercorns and continue to cook at moderate heat for another 20 minutes
- STEP 3 OF 6
Strain through a fine sieve, collecting the stock in an airtight glass container
- STEP 4 OF 6
Let it cool to room temperature and store it in the refrigerator until ready to use
- STEP 5 OF 6
This simplified fish stock is very useful for preparing sauces that accompany fish and can also be used as a cooking base for braised fish
- STEP 6 OF 6
If desired, you can also add other aromatic herbs such as thyme and bay leaf to taste
Suggestions
Large pot
Fine sieve
General Information
Storage notes
Store in the refrigerator for up to 2 days.
More information
Fish stock can be used as a base for fish soups, risottos, or sauces.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 67.4 |
Carbohydrates (g) | 3.06 |
of which Sugars (g) | 3.06 |
Fat (g) | 1.52 |
of which Saturates (g) | 0.41 |
Protein (g) | 7.14 |
Fiber (g) | 2.03 |
Sale (g) | 0.36 |
- Proteins7.14g·52%
- Carbohydrates3.06g·22%
- Fats1.52g·11%
- Fibers2.03g·15%