FISH STOCK
Provided by Regina Schrambling
Categories easy
Time 20m
Yield About 1 1/2 quarts
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams, TransFat 0 grams
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