Fish Stock
Lorenza Ávila
A good fish broth is essential for many dishes, such as a good paella.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 fish head, washed and scaled
  • 3 cups water
  • 1 cup white wine
  • 1 onion, finely chopped
  • 1 carrot , small
  • 1/2 cups button mushrooms, chopped
  • 1 sprig leek
  • 2 sprigs thyme
  • leaves bay
  • sprigs parsley , (without leaves)
  • 5 black peppercorns
  • 1 tablespoon lemon juice
Preparation
30 mins
0 mins
Low
  • Cut the fish bones. Remove the eyes and scales. Soak the bones and heads in cold salted water for 10 minutes (to remove the earthy and blood taste).
  • In a large pot, mix the heads and pieces of fish (previously rinsed) with cold water and wine.
  • Bring to a boil and remove the layer that forms on top of the broth.
  • Add the rest of the ingredients and let it come to a boil. Lower the heat slightly and let it cook for 20 minutes.
  • Strain through a sieve.
  • Yields about 12 cups of fish broth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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