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Ingredients
5 pounds heads and bones from white-fleshed fish, like snapper, bass or cod
Nutritional analysis per serving
17 milligrams cholesterol; 45 calories; 1 gram fat; 29 milligrams sodium; 9 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
Wash fish heads and bones well to eliminate all traces of blood. Cut out the blood-rich gills with scissors.
- Step 2
Put heads and bones in pot, and cover with 2 ½ quarts water. Place over high heat, and bring to boil. Skim off scum that rises to top. Lower heat, and simmer stock for 4 to 6 hours, or until approximately 7 cups of broth remain, skimming as necessary. (To make extra-rich stock, used in the recipe below, cook for an extra hour.)
- Step 3
Strain stock through a damp cloth-lined sieve. Stock can be used immediately, or refrigerated or frozen.
Private Notes