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, wine and enough water to cover. Bring to a boil and simmer for 30 minutes. Remove from heat and strain mixture 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.
nutrition information per serving
98 calories; 7g total fat; 30mg cholesterol; 18mg sodium; 2g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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