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Mediterranean Stock with Fennel
Source: dLife

A tasty vegetable and herb stock.

Rating:
Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Intermediate
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Nutrition Facts
Makes 16 servings
Amount Per Serving
Calories 55.0
Total Carbs 8.8 g
Dietary Fiber 1.8 g
Sugars 3.4 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 209.0 mg
Protein 1.3 g
Sodium 30.1 mg
Dietary Exchanges
0.8 Fat, 0.9 Vegetables, 0.1 Fruits, 0.1 Starch,
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  large onion
1 each  fresh leeks
1 each  medium carrots
1 each  sweet potatoes
1 each  large zucchini
1 each  medium celery stalks
0 1/2 each  fennel bulb
0 1/2 each  medium red bell peppers
2 tsp  extra virgin olive oil
8 cup  cold water
1 each  large oranges
1 cup  white wine
2 each  fresh tomatoes
1 each  whole heads of garlic
3 cup  fresh chopped spinach
6 each  parsley sprigs
1 piece  fresh orange peel
1 each  bay leaves
0 1/2 oz  bouquet garni
1 tsp  black pepper
4 each  whole allspice
1 pinch  saffron
1 pinch  salt and pepper
Directions
  1. In large stock pot or Dutch oven, heat oil over medium. Add onion, leek, carrot, sweet potato, zucchini, celery, fennel, and bell pepper and sauté 8 to 10 minutes.
  2. Add remaining ingredients, except salt and pepper, and heat to boiling.
  3. Reduce heat and simmer, covered 1-1/2 to 2 hours.
  4. Strain, pressing lightly on vegetables to extract all juices; discard solids.
  5. Season to taste with salt and pepper.

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