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.
About 5 cups
Preparation
- 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
Dining and Cooking