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Norwegian Fish Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.5146
Energy (kCal)858.1127
Carbohydrates (g)12.1129
Total fats (g)4.7866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat to medium-low and simmer for 30 to 40 minutes. | 2. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices. Diiscard solids. | 3. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. | 4. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. | 5. Use for soup or freeze for future use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip 1/4 cup chopped 24.9375 5.9817 0.39899999999999997 0.0997
    carrot 1/2 cup chopped 26.24 6.1312 0.5952 0.1536
    yellow onion 1 peeled chopped - - - -
    potato 1 chopped - - - -
    salt 1 teaspoon - - - -
    black peppercorn 6 806.9352 0.0 179.5204 4.5333
    parsley stem 1 tablespoon chopped 806.9352 0.0 179.5204 4.5333
    bay leaf 1 - - - -
    celery rib 3 leaves-chopped 806.9352 0.0 179.5204 4.5333
    fish trimming head 2 lb 806.9352 0.0 179.5204 4.5333
    cold water 4 quarts - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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