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Fish Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4296
Energy (kCal)136.9121
Carbohydrates (g)32.0353
Total fats (g)0.6064
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put in a stock pot, cover with water, and bring to the boil. | 2. Cover and turn heat to lowest setting, leave about 40 minutes. | 3. At this point you can pull off any use-able flesh, put in fridge. | 4. Bring stock back to a slow simmer. | 5. Simmer for about 30 minutes (depends on the thickness of your lugs, mine were HUGE). | 6. Don't boil the stock, or it will turn bitter. If you need to reduce it, strain first, then boil till reduced to desired consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish 1 -2 kg 0.0 0.0 0.0 0.0
    salt 2 teaspoons - - - -
    pepper 2 teaspoons cracked 1.2417 0.2881 0.0534 0.0106
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    bay leaf 3 - - - -
    onion 1 brown unpeeled chopped 60.0 14.01 1.65 0.15
    carrot 3 chopped 75.03 17.5314 1.7019 0.4392
    white wine 1/2 cup - - - -

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



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