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    You are in: Home / Recipes / Eating Well's Rich Fish Stock Recipe
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    Eating Well's Rich Fish Stock

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Sheynath's Note:

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Don't skimp on the time, it is necessary to develop the gelatin and body of the stock.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    • 2 1/2 lbs fish heads, and bones from white fish
    • 4 cups cold water

    Directions:

    1. 1
      Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
    2. 2
      Clean the parts ofany blood and cut into 2 inch pieces.
    3. 3
      Place bones and heads in a non-aluminum stockpot with 4 cups cold water. Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours. Add water as needed during cooking to keep bones covered.
    4. 4
      Be sure to skim off any foam that accumulates on the surface.
    5. 5
      Strain stock through a fine sieve, discard the solids.
    6. 6
      Stores in the refrigerator for 2 days, tightly covered. Freezes for up to 6 months.

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    Nutritional Facts for Eating Well's Rich Fish Stock

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.7 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    fish heads

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