Next Generation Life Fitness

Fish Stock

Preptime: 15 min.
Cooktime: 40 min.

Calories: 47
Carbs: 5g
Fat: 2g
Fiber: 2g
Protein: 1g
Satfat: 0g
Sodium: 116mg

Ingredients:
1 tablespoon peanut oil
4 fish skeletons, from mild, non-oily fish
2 onions, chopped roughly into 1/2" pieces
4 stalks celery, chopped roughly into 1/2" pieces
1 cup fennel, chopped roughly into 1/2" pieces
10 peppercorns
1 bay leaf
1/4 cup parsley stems, reserve the leaves for another use
1/2 cup white wine
water to cover

Directions:
1. Heat the oil over low heat in a stock pot large enough to accommodate all of the ingredients.

2. Add the bones, onions, celery, fennel, peppercorns, bay leaf and parsley and cook for a few minutes.

3. Add the white wine and let it reduce by half.

4. Cover with cold water and bring to a boil over high heat.

5. As soon as it comes to a boil, reduce the heat and simmer for 30 minutes. Skim any foam that rises to the surface.

6. Strain and cool quickly. Refrigerate.