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Ingredients
2 pounds bones from a white-fleshed, non-oily fish, including heads, if possible, but with gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped celery
1 cup coarsely chopped onion
3 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
10 peppercorns
Salt, if desired
1 medium-size tomato, cored, optional
Nutritional analysis per serving
1 gram carbs; 9 milligrams cholesterol; 24 calories; 173 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the fish heads are used, the gills must be removed. Rinse the bones under cold running water. Drain and place the bones in a kettle or deep saucepan. Add the remaining ingredients. Bring to the boil and simmer for 20 minutes. Strain.
Leftover stock can be frozen.
Private Notes