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Fish Broth

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fish Broth recipe on the web!!

Low-Fat! Prep: 20 min; Cook: 40 min


   _ 1/2 pounds bones and trimmings
   _ cups cold water
   _ cups dry white wine or clam juice
   _ tablespoon lemon juice
   _ teaspoon salt
   ___ teaspoon dried thyme leaves
   _ stalk , large celery, with leaves, chopped
   _ small onion, sliced
   _ medium mushrooms, chopped
   _ sprigs parsley
   _ bay leaf


1. Rinse fish bones and trimmings with cold water; drain. Mix bones, trimmings, 4 cups cold water and remaining ingredients in 4-quart Dutch oven or stockpot; 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.

NUTRITION FACTS: 1 Cup:; Calories 40 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 360mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 3g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Serving is free

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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