Cheaters Fish Stock - 20.8g Carbs, 1.2g Fiber, 6.5g Sugar
Cooks Illustrated - Editors' Choice Cookbook Collection –
From: The Best Soups and Stews
Nutrition From: www.caloriecount.com
Makes: about 4 cups
We found that doctored clam juice can be used if homemade fish stock
isn't at hand. Clam juice is very salty, so don't add any salt to
your soup or stew until you have tasted it. We tested several brands
of bottled clam juice and found Doxsee to have the cleanest, truest
flavor.
1 small onion, chopped coarse
1 medium carrot, chopped coarse
1 stalk celery, chopped coarse
8 sprigs fresh parsley
1/2 cup dry white wine
6 (8-oz) bottles clam juice
2 bay leaves
8 whole black peppercorns
1/2 tsp dried thyme
1. Bring all ingredients to a boil in a medium saucepan. Simmer
to blend the flavors (no skimming is necessary), about 20 minutes.
Strain; pressing on the solids with the back of a spoon to extract
as much liquid as possible. Use immediately.
Step-by-Step - -
Cleaning Fish Frames for Stock - -
1. Lift the gill cover and detach the gills with shears.
2. Remove and discard the gills. Rinse the fish frame under cool,
running water to flush out any blood.
3. Cut the fish frame into small pieces that will fit easily into
a stockpot.
Servings: 8
Serving Size: 205 g
Nutrition per Serving; 102 Calories, 3 Calories from Fat, 0.4g Total Fat, 0g Trans Fat, 0mg Cholesterol, 624mg Sodium, 20.8g Total Carbs,
1.2g Dietary Fiber, 6.5g Sugars, 1.3g Protein - - Vitamin A 32% -
Vitamin C 18% - Calcium 2% - Iron 3%
Nutrition Grade C+
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