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    You are in: Home / Recipes / Fish Stock Recipe
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    Fish Stock

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 39 mins

    20 mins

    1 hrs 19 mins

    mummamills's Note:

    great freezer stand-by, for a chowder or seafood crepes etc. Worth the effort, which isn't much :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put in a stock pot, cover with water, and bring to the boil.
    2. 2
      Cover and turn heat to lowest setting, leave about 40 minutes.
    3. 3
      At this point you can pull off any use-able flesh, put in fridge.
    4. 4
      Bring stock back to a slow simmer.
    5. 5
      Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE).
    6. 6
      Don't boil the stock, or it will turn bitter. If you need to reduce it, strain first, then boil till reduced to desired consistency.

    Ratings & Reviews:

    • on July 19, 2012

      55

      Made for us by mummamills herself as the base of the wonderful chowder that was to follow. A good rich stock very easily made!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fish Stock

    Serving Size: 1 (41 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 21.0
     

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