Ingredients
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1 tablespoon olive oil
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2 large onions, coarsely chopped
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1 bunch celery, coarsely chopped
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4 large carrots, coarsely chopped
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2 large green bell peppers, coarsely chopped
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1 bunch fresh cilantro
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½ bunch fresh oregano
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2 bay leaves
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3 ½ (1 liter) bottles water
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½ pound fish parts (such as bones, spine, and tail)
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2 large fish heads
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2 cups clam juice
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1 teaspoon whole black peppercorns
Directions
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Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
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Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
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Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.
Nutrition Facts (per serving)
125 | Calories |
5g | Fat |
9g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 125 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Cholesterol 22mg | 7% |
Sodium 200mg | 9% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 12g | 25% |
Vitamin C 35mg | 39% |
Calcium 77mg | 6% |
Iron 1mg | 4% |
Potassium 555mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.