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Рецепт Emeril Lagasse Fish Stock

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Порций: 3

Ингредиенты

Cost per serving $5.11 view details
  • 8 c. very fresh raw fish bones from fish such as cod, grouper, snapper and flounder
  • 4 quart cool water
  • 2 med -size yellow onions, sliced
  • 2 med -size carrots, coarsely minced
  • 2 stalk celery, coarsely minced
  • 2 med -size lemons, halved
  • 1 x bouquet garni (5 sprigs of fresh thyme, 2 bay leaves, 10 black peppercorns, 3 sprigs of fresh parsley wrapped in a square of cheesecloth and tied with kitchen twine)
  • 2 tsp salt

Инструкции

  1. Place the fish bones with water (not the 4 qts) to cover in a large stockpot over high heat and bring to a boil. Remove from the heat and drain off the water in a colander. Rinse the bones well under cool running water, the put them back in the pot with the 4 qts cool water and the remaining ingredients. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 min. Turn the heat up to medium and simmer, uncovered, for 30 min. Let cold completely and strain through a fine-mesh strainer. It will keep in the refrigerator for up to 3 days or possibly in the freezer for up to 1 month.
  2. Yield: 3 qts

Nutrition Facts

Amount Per Serving %DV
Serving Size 1921g
Recipe makes 3 servings
Calories 862  
Calories from Fat 275 32%
Total Fat 30.51g 38%
Saturated Fat 5.37g 21%
Trans Fat 0.0g  
Cholesterol 517mg 172%
Sodium 4137mg 172%
Potassium 2024mg 58%
Total Carbs 0.7g 0%
Dietary Fiber 0.4g 1%
Sugars 0.43g 0%
Protein 145.78g 233%
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