Ingredients
- 1 large onion, peeled
- 1 large carrot, peeled
- 1 stalk celery, including top
- 3 pounds bones, including heads, from nonoily fish such as sole or flounder
- 6 cups water
- Nutritional Information
Nutritional analysis per serving (2 servings)
20 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 12 milligrams cholesterol; 106 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/2 quarts
Preparation
- Chop the vegetables into quarter-inch cubes so they will infuse the maximum flavor to the broth. Place them in a stockpot that holds at least three quarts. Lay the fish bones on top. Pour the water over. Place over medium heat and bring very slowly to a boil, then immediately lower the heat. Simmer for 15 minutes.
- Remove the pot from the heat and let the stock cool completely before straining.
15 minutes
Dining and Cooking