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| Home -> [Fish, Seafood, Soups & Stews] -> [Fish broth Recipe] |
Fish broth
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Fish, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Fish bones and trimmings | | 4
| cup | Cold water | | 1 1/2
| cup | Dry white wine | | 1
| tbsp | Lemon juice | | 1
| tsp | Salt | | 1/2
| tsp | Ground thyme or | | 2
| tsp | Fresh chopped thyme | | | Leaves | | 1
| large | Celery stalk, chopped | | | (about ?cup) | | 1
| small | Onion, sliced | | 3
| | Mushrooms, chopped | | 2
| | Parsley | | 1
| | Bay leaf |
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Procedures:
| 1 | Recipe by: betty crocker"s cookbook rinse fish bones and trimmings with cold water; drain. | | 2 | Mix bones, trimmings and remaining ingredients in dutch oven. | | 3 | Heat to boiling, skim foam and reduce heat. | | 4 | Cover and simmer 30 minutes. | | 5 | Strain 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. | | 8 | About 5-?cups broth; 70 calories per cup. |
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