Fish Broth

Ingredients

• 2 pounds fish heads and bones, cleaned of any blood and cut into 2- inch pieces

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    17 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams protein; 9 milligrams cholesterol; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three and one-half cups broth, or four cups broth for soup

Preparation

1. Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
2. Remove from the oven and uncover. If just the broth is required, strain through a fine sieve and discard the heads and bones. Store, covered, in the refrigerator for up to two days, or freeze. If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade. Discard the pulp and reserve the broth for the soup.