Fish Broth
Ingredients:
1 1/2
Pounds fish bones and trimmi
2
Sprigs parsley
3
Mushrooms, chopped
1
sm
Onion, sliced
(about 1/2 cup)
1
lg
Celery stalk, chopped
Leaves
2
ts
Fresh chopped thyme
1/2
ts
Ground thyme or
1
ts
Salt
1
tb
Lemon juice
1 1/2
c
Dry white wine
4
c
Cold water
1
Bay leaf
Method:
Rinse fish bones and trimmings with cold water; drain.
Mix bones, trimmings and remaining ingredients in Dutch oven.
Heat to boiling, skim fo and reduce heat.
Cover and simmer 30 minutes.
Strain through cheesecloth- sieve.
Discard skin, bones, vegetables and seasoning.
Use imme or cover and refrigerate up to 24 hours, or freeze for future use.
ABOUT 5-1/2 CUPS BROTH; 70 CALORIES PER CUP.