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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. One hour before starting stock, immerse the fish pieces in cold water and let soak then drain and proceed. | 2. Melt the butter in a large heavy pot ( 4 - 5 quarts). | 3. Add fish, cover and cook over low heat 5 minutes, until fish flesh turns white. | 4. Add the remaining ingredients, cover and cook for five to ten minutes, adding the wine after about five minutes. | 5. Add 2 quarts of cold water and bring to a boil. | 6. As soon as it begins to boil, reduce heat and simmer gently for about thirty minutes, skimming occasionally. | 7. Strain and refrigerate or freeze according to your needs. | 8. Note: If you make this in a stockpot with a colander insert, straining out and discarding the solids will be simplified and the stock itself will be much easier to strain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted unsalted	342.0	15.714	10.686	28.8
fish	2	lb		1187.736	0.0	184.5071	43.8828
celery	2	stalks		20.48	3.8016	0.8832	0.2176
onion	1		peeled halved	28.0	6.537999999999999	0.77	0.07
leek	1		green chopped	54.29	12.5935	1.335	0.267
bay leaf	1			-	-	-	-
peppercorn	5			125.96	0.7817	0.268	13.7127
parsley sprig	5 -6			-	-	-	-
white wine	1/2	cup		-	-	-	-

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