It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads and bones at the fish counter of your grocery store.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

total:
1 hr
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse fish bones in cold water. Place in a nonaluminum stockpot with wine, onions, leeks, celery, garlic, parsley, thyme and bay leaf. Add enough cold water to cover, about 3 1/2 quarts. Bring just to a boil. Reduce heat to low, skim off any foam and simmer, uncovered, for 30 to 35 minutes, skimming occasionally.

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  • Strain stock through a fine sieve.

Tips

To make ahead: Cover and refrigerate for 2 days or freeze for up to 6 months.

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.

Nutrition Facts

1671 calories; protein 173.4g 347% DV; carbohydrates 45.7g 15% DV; exchange other carbs 3; dietary fiber 7g 28% DV; sugars 17.3g; fat 61.4g 94% DV; saturated fat 4.1g 21% DV; cholesterolmg; vitamin a iu 1925.5IU 39% DV; vitamin c 31mg 52% DV; folate 132.6mcg 33% DV; calcium 213.2mg 21% DV; iron 39.3mg 218% DV; magnesium 105.8mg 38% DV; potassium 967.4mg 27% DV; sodium 144.1mg 6% DV; thiaminmg.