Fumet
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Rinse the bones and the fish trimmings.
- Cut the onion into large chunks.
- Wash the green part of the leek and the parsley.
- Add the bones, the fish trimmings, the parsley, the onion and the green part of the leek to a stockpot.
- Cover with cold water.
- Bring it to the hob ring and bring the water up to a simmering point, skimming off any scum that forms.
- Don't cook it over 30 minutes.
- Strain carefully so that the stock doesn't get cloudy.
Nutritional information (1 portion)
Energy
98.07
kcal
Carbohydrates
15.32
g
Proteins
4.13
g
Lipids
0.82
g
Fiber
6.09
g
Saturates
0.2
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.4
g
Cholesterol
0.0
mg
Calcium
130.26
mg
Iron
2.14
mg
Zinc
0.52
mg
Vitamin A
146.0
ug
Vitamin C
41.71
g
Folic acid
155.44
ug
Salt (Sodium)
52.0
mg
Sugars
14.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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