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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Julesong's Note:

    An easy to make and flavorful stock to use for chowders, for poaching fish, or as the base for a nice, rich white sauce. Freezes well, so you can make it whenever you have leftover fish bits and bring it out when you need it!

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    Ingredients:

    Yield:

    cups st ...

    Units: US | Metric

    Directions:

    1. 1
      In a stockpot or large saucepan, combine the fish heads and bones, onion, celery, garlic, and vermouth or wine; over high heat, bring to a boil and reduce liquid by half.
    2. 2
      Add enough cold water to cover by about a 1/2-inch, then add the remaining ingredients and simmer for 30 minutes.
    3. 3
      Strain the stock through a fine sieve or through cheesecloth, discard solids, and refrigerate or freeze until you're ready to use the stock.
    4. 4
      Makes 3 to 4 cups stock.

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    Nutritional Facts for White Wine Fish Stock

    Serving Size: 1 (1307 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 17.8
     
    Calories from Fat 1
    50%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.6 mg
    0%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.4 g
    5%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    fish heads

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