Fish Broth

Ingredients

• 3 pounds of bones from nonoily fish, preferably with head on but gills removed (see note)
• 1 cup dry white wine
• 4 cups water
• 2 cups coarsely chopped leek leaves
• 6 sprigs fresh parsley
• 1 whole clove garlic
• 1 cup coarsely chopped onions
• ½ cup coarsely chopped celery
• ½ bay leaf
• ½ teaspoon dried thyme
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    32 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 13 milligrams cholesterol; 78 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 5 cups

Preparation

1. Combine all the ingredients in a kettle. Bring to a boil and simmer gently 20 minutes. Strain. Discard solids.

• Almost any inexpensive ”trash” fish may be used for this stock, including conger, sea robin, tilefish and dogfish, among others. This broth freezes well.

20 minutes