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Nutrition Facts
Serving Size 1 quart 2569g Recipe makes 1 quart) The following items or measurements are not included below: 6 black peppercorns
Calories 838
Calories from Fat 85		(10%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 457mg		152%
Sodium 640mg		26%
Potassium 2466mg		70%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 7.2g	28%
	Sugars 10.5g
Protein 127.9g		255%
Vitamin A 11570mcg		231%
Vitamin B6 1.5mg		75%
Vitamin B12 15.7mcg		261%
Vitamin C 58mg		97%
Vitamin E 3mcg		10%
Calcium 483mg		48%
Iron 3mg		21%
how is this calculated?

Fish Stock Recipe #274973

it is from "the soup bible". Use it to give foods a "seafood" taste.

by Southwest Chef from Oklahoma

40 min | 5 min prep

1 quart

1 1/2 lbs white fish fillets
1 onion, sliced
2 celery ribs, with leaves
1 carrot, sliced
1/2 lemon, sliced
1 bay leaf
3 sprigs parsley
6 black peppercorns
1 1/2 quarts water
2/3 cup dry white wine

Put all ingredients in saucepan.
Bring to boil, skimming surface frequently.
Lower heat and simmer for 25 minutes.
If not using immediately, refrigerate.
It can be kept refigarated for 2 days or frozen for 3 months.

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Fish Stock Recipe #274973

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star