Recipe Details
Title Fish stock
Author Rick Stein
Portions 4
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 1,018.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mushrooms, button, raw1 Cup US
Water, tap, drinking1.75 Litre
Onions, raw1 Large
Leeks, raw1 Large
Carrots1 Large
Celery1 Medium
Stock, fish, liquid1.5 Kilogram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 153
Protein 16.69%
Other Carbohydrate 5.50%
Sugar 8.10%
Fat Saturated 0.62%
Fat Unsaturated 0.62%
Fiber 15.77%
Sodium 59.77%
Salt 63.45%
Traffic Lights
Recipe Method
1. Place the fish bones (including heads) in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin. 2. Return the stock to the pan and add the vegetables - sliced mushrooms, chopped onion, leek and carrot and sliced celery stick including the leafy top. 3. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store. 4. You can store stock in a covered container in the fridge for up to four days. You can keep it indefinitely if you re-boil it every four days or so. Otherwise, store it in small quantities in the freezer.