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Fish Stock For Soups, Rices, And Seafood Dishes

Fish Stock For Soups, Rices, And Seafood Dishes Recipe

  • 2 tablespoons olive oil
  • 12 large garlic cloves, unpeeled and smashed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 4 pounds fish frames, heads, and tails, thoroughly rinsed under cold running water, gills trimmed and discarded
  • 1 pound inexpensive small fish (see headnote), cleaned, gutted, and scaled (optional)
  • 3 large plum tomatoes, coarsely chopped
  • 1 cup dry white wine
  • 10 mussels, scrubbed and debearded right before using (optional)
  • 2 blue crabs (optional)
  • 4 large parsley sprigs
  • Coarse salt (kosher or sea) and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 28kcal (1%)
Total Fat 0g (1%)
Saturated Fat 0g (0%)
Cholesterol 1mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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