Christian Chefs Fellowship - Recipes - Fish Stock
Fish Stock

Makes 8 cups

4 lb. (1.8 kg.) = Fish bones
3 qt (3 L) = Water
1 small = Onion, rough chopped
1 medium = Leek, (white only) rough chopped
4 large = White mushrooms sliced
1/2 ea. = Lemon, juiced
1 ea. = Bay leaf

1. Combine all ingredients in a large stockpot and simmer for about an hour, skimming while it cooks.
2. Line a strainer or colander with double cheesecloth.
3. Strain the sauce through the cheesecloth.
4. Use immediately or cool and store.

Note: You can freeze your stock.
Good tip from Graham Kerr: Freeze your stock in ice cube trays and then you can remove small amounts for home use.

Nutritional analysis of 1/2 cup of the fish stock:
10 calories
3 gm. carbs
trace fat
0 gm. cholesterol
trace protein
48 mg. sodium

Recipe submitted by Scotty B.

If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one, please feel free to post it at our Facebook Page.

Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

Live webcam outside CCA
Find Us

© 1998-2022 Christian Chefs International & Christian Culinary Academy