45 min
Additional culinary preparation: Stocks
Allergens
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration
  • Rinse the bones and the fish trimmings.
  • Cut the onion into large chunks.
  • Wash the green part of the leek and the parsley.
  • Add the bones, the fish trimmings, the parsley, the onion and the green part of the leek to a stockpot.
  • Cover with cold water.
  • Bring it to the hob ring and bring the water up to a simmering point, skimming off any scum that forms. 
  • Don't cook it over 30 minutes.
  • Strain carefully so that the stock doesn't get cloudy.

 

Nutritional information (1 portion)
Fiber 6.1 g
Saturates 0.2 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.4 g
Cholesterol 0.0 mg
Calcium 131.4 mg
Iron 2.15 mg
Zinc 0.52 mg
Vitamin A 146.0 ug
Vitamin C 41.9 g
Folic acid 155.6 ug
Salt (Sodium) 52.0 mg
Sugars 14.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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