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Fish Stock

Make homemade fish stock easily, ready to use in soups, stews and other main dishes.

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

Ingredients

1 1/2
lb fish bones and trimmings
4
cups cold water
2
cups dry white wine or clam juice
1
large stalk celery with leaves, chopped
1
small onion, sliced
3
medium fresh mushrooms, chopped
1
tablespoon lemon juice
1
teaspoon salt
1/2
teaspoon dried thyme leaves
3
sprigs fresh parsley
1
dried bay leaf

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups cold water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 30 minutes.
  • 2 Cool about 10 minutes. Strain broth through fine strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.

EXPERT TIPS

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
25
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
1200mg
1200%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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