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Fish broth

Fish broth
Main Ingredient: Various Fish

Course: Various soups and stews

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Fish broth ingredients

  • 372529⁄-2009260032 lb Fish bones and trimmings
  • 4 c Cold water
  • 372529⁄-2009260032 c Dry white wine
  • 1 T Lemon juice
  • 1 t Salt
  • 2483527⁄624973141 t Ground thyme or
  • 2 t Fresh chopped thyme
  • Leaves
  • 1 large Celery stalk, chopped
  • (about ½ cup)
  • 1 small Onions, sliced
  • 3 Mushrooms, chopped
  • 2 parsley
  • 1 Bay leaf

Cooking Fish broth

1. Recipe by: betty crocker"s cookbook rinse fish bones and trimmings with cold water; drain.
2. Mixi bones, trimmings and remaining ingredients in dutch oven.
3. Heat to boiling, skim foam and reduce heat.
4. Cover and simmer 30 minutes.
5. Straini through cheesecloth-lined sieve.
6. Discard skin, bones, vegetables and seasoning.
7. Use immediately, or cover and refrigerate up to 24 hours, or freeze for future use. About 5-½ cups broth; 70 calories per cup.


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