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Low Carb Fish Stock Recipe
Prep Time
10 minutes
Total Time
615 minutes
Yield
4
servings
Ingredients
- 14 cups water
- 2 pounds fish head
- 2 large medium carrot
- 2 smalls onions, roughly chopped
- 6 garlic cloves
- 2 bay leaf
Nutrition Info Per Serving
Serving Size
3 cup
Carbohydrates
1
g
Protein
12
g
Fat
3
g
Calories
79
Fish stock makes a flavorful base for soups and sauces, and this easy recipe highlights fish heads, garlic, and fresh vegetables. With only 1 gram of carbs per serving, it’s a great addition to your low-carb meal prep. After simmering for a couple of hours, you’ll have a rich stock that supports your keto lifestyle without compromising taste. Perfect for elevating weeknight dinners or enhancing your culinary creations, this fish stock is a kitchen staple for anyone focused on healthier eating.
Instructions
- In a Dutch oven or stockpot, combine the water, fish heads, carrots, onions, garlic, and bay leaves.
- Bring to a boil over medium-high heat.
- Skim the foam from the top and reduce the heat to low.
- Cook for 2 hours, or until the stock has a rich fish flavor.
- Strain the stock through a colander, pressing the ingredients to extract their flavors.
- Discard the solids.
- Refrigerate the stock overnight.
- Skim off and discard any solidified fat before using.
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