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Fish Stock

Source: Outdoor Entertaining
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 2 quarts
This stock makes an excellent base for a hearty fish soup.
1/2 cup butter
2 carrots, peeled and chopped
1 large onion, chopped
Bones and heads of 2 white-fleshed fish
6 peppercorns
1 bay leaf
1 small bunch parsley
1/2 cup white wine
Heat the butter in a large saucepan and gently cook carrots and onion for 20 minutes. Add fish bones and heads, peppercorns, bay leaf, parsley, and wine, and enough water to cover. Bring to a boil and simmer for 30 minutes only. Strain through dampened cheesecloth or muslin, refrigerate and use within 3 days. If frozen, will keep indefinitely.

Serving Size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 quarts
Calories: 98
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 18mg
% Cal. from Fat: 64%
Cholesterol: 30mg
Protein: 5g
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