Serves: 6
1. Rinse fish bones and trimmings with cold water drain. Mix bones, trimmings, 4 cups cold water and remaining ingredients in 4-quart Dutch oven or stockpot heat to boiling. Skim foam from broth reduce heat. Cover and simmer 30 minutes.
2. Cool about 10 minutes. Strain broth through cheesecloth-lined sieve discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.
NUTRITION FACTS: 1 Cup: Calories 40 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 360mg Carbohydrate 1g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is free
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fish Broth recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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