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Fish Broth

  • 6servings
  • 60minutes
  • 25calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fish bones and trimmings

  2. 4 cups cold water

  3. 2 cups dry white wine or clam juice

  4. 1 tablespoon lemon juice

  5. 1 teaspoon salt

  6. 1/2 teaspoon dried thyme leaves

  7. 1 large celery stalk with leaves, chopped

  8. 1 small onion, sliced

  9. 3 medium mushrooms, chopped

  10. 3 sprigs parsley

  11. 1 dried bay leaf

Instructions Jump to Ingredients ↑

  1. Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 30 minutes.

  2. Cool about 10 minutes. Strain broth through cheesecloth-lined sieve; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.

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