Low-salt fish stock
16 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | cups | Water |
| 2 | pounds | Fish bones |
| 1 | Leek, chopped | |
| 1 | cup | Celery, chopped |
| 8 | Sprigs cilantro | |
| 1 | medium | Onion(s), chopped |
| 3 | Garlic clove(s), mashed | |
| 2 | Bay leaves | |
Directions
In a Dutch oven or stew pot, bring the water to a boil. Add the fish and boil until foam appears on surface. Skim off foam and add other ingredients. cover and simmer for 30 min. Let cool, then strain and discard solids.
Will keep, refrigerated in a tightly sealed jar, for 1 week.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 52
Submitted By DIANE LAZARUS On 11-27-95