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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 analysis per serving
1 gram carbs; 14 milligrams cholesterol; 34 calories; 169 milligrams sodium; 6 grams protein
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 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.
Private Notes
Comments
This is a very good broth. I used shrimp shells and clam juice instead of water. All the veggies give a lot of depth. It tastes delicious on its own. I imagine it would make a killer risotto. I made it as part of the bouillabaisse.