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Nutrition Facts
Serving Size 1 cups 317g Recipe makes 12 cups) The following items or measurements are not included below: 2 inches fresh ginger fish bones
Calories 84
Calories from Fat 20		(24%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 206mg		8%
Potassium 68mg		1%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.3g	1%
	Sugars 1.0g
Protein 0.3g		0%
how is this calculated?

Asian Fish Stock

Recipe #88884 | 2¼ hours | 7 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: tessamami
Apr 12, 2004

A "twist" on the basic fish stock recipe, this recipe uses a bit of serrano chili, ginger and sherry.

1
Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
2
Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.