RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1577
| View Recipe |
|
|
| Recipe Name: |
Basic Fish Stock or Fumet |
| Source: |
|
Submitted by: |
|
Last Modified: |
2010-02-02
|
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.11
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Yields 1 gallon
|
|
Ingredients:
2 Ounce(wt)s mushrooms chopped
|
Directions:
Butter the bottom of a heavy stock pot. Place the chopped vegetables in the bottom of the pot and the bones on top of them. Cover the bones loosely with a round piece of parchment paper. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to exude some juices. Add the wine and bring to a simmer.
Add water to cover and add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot. Bring to a simmer again, skim and let simmer for about 45 minutes. Strain very well and cool in an ice water bath. If not using right away, store in airtight containers in freezer. Defrost as needed. |
|
|
|
| Nutrition per Serving: |
| Calories: |
119 |
Total Carbs: |
5.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.2 |
Protein: |
0.82 |
| Fiber: |
0.30 |
Sodium: |
56.11 |
|
|
|
