Fish stock is a great recipe to have in your back pocket. It makes for a great base for a variety of soups, or use it to cook your grains for dishes with tons of flavor. A mixture of fish, shrimp, and fragrant vegetables make for a perfectly balanced stock. If you make a large batch, you can portion it out into containers and freeze it so you have it on hand next time a recipe calls for fish stock.

Ingredients

  • 1 liter water
  • 1 kilogram fish
  • 6 large shrimp
  • 2 carrots
  • 2 leeks
  • 1 scallion
  • 3 bay leaves
  • fresh parsley
  • peppercorns
  • salt

Directions

  1. Add the water, fish bones, shrimp, carrots, leeks, scallion, bay leaves, parsley, a few peppercorns, and
  2. a pinch of salt in a stock pot. Make sure everything is covered.
  3. Bring to the boil and remove the foam collected on the surface of the water. Simmer on low heat 30 to 40 minutes.
  4. Place a colander on a large bowl and pour the boiled mixture into the colander.
  5. Separate in serving sizes and freeze. Make sure to let the stock cool before freezing.
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NutritionView more

380Calories
Sodium15%DV370mg
Fat23%DV15g
Protein96%DV49g
Carbs4%DV12g
Fiber12%DV3g

PER SERVING *

Calories380Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2.5g13%
Trans Fat
Cholesterol150mg50%
Sodium370mg15%
Potassium1030mg29%
Protein49g96%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cynthia B. 30 May 2015
This is a nice basic fish stock recipe. The preparation and cooking time is relatively quick. This recipe freezes well. It is nice to precook a bunch of fish stock soup so you have it ready for your favorite recipe.