Free Healthy Recipe - Fish Stock

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Use to make fish soup or a delicious fish casserole. Makes 1.75l.
Can be frozen in batches for up to 6 months.

2 brown onions unpeeled
2 unpeeled carrots chopped
1 sprig fresh thyme
2 litres water
3 stalks parsley
2 sticks celery
1 leek sliced

Add water, carrots, onion, celery and fish bones to a large stock pot. Slowly bring to the boil skimming any scum from the surface of the water regularly. Add the herbs and the peppercorns, reduce the heat and simmer gently for 20 minutes.

Strain through a fine sieve lined with damp muslin. Discard all the solids and allow to cool. Refrigerate and remove any set fat from the surface of the liquid.

Makes 8 servings (serve = 1 cup)

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 40 mins
Ready in: 45mins+fridge time

Suitable for:
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Nutritional Information - Per Serve
Kj 45 kj
Calories 11 kcal
Fat 0.25 g
Total Carbohydrate 0.25 g
Total Protein 1.5 g

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