Fish Broth
Updated Dec. 6, 2024
- Total Time
- 25 minutes
- Rating
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Ingredients
Yield:About 6 cups
- 2pounds fish bones
- 1cup coarsely chopped onions
- 1cup coarsely chopped green part of leeks
- ½cup coarsely chopped celery
- 2cups dry white wine
- 4cups cold water
- 6peppercorns
- 1bay leaf
- 1teaspoon dried thyme
- 1teaspoon dried fennel seeds
- 6sprigs fresh parsley
- 1whole clove garlic, peeled
- Salt to taste if desired
- 16-ounce can tomato paste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
50 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a 3-quart saucepan and bring to a boil. Let simmer 20 minutes. Strain the mixture, discarding the solids.
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