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* Exported from MasterCook *
Fish Stock (one quart)
Recipe By :Soup of the Day
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-07 July 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1 carrot -- chopped
1 stalk celery -- with leaves, chopped
4 cups water -- (4 - 5 cups)
1 Twist lemon peel
Salt and white pepper
Bay leaf
1 1/2 pounds fish trimmings -- heads and bones,
even shrimp shells
1 cup white wine -- optional
Slowly bring all ingredients to a boil in a large saucepan, skimming
when necessary. Partially cover, and cook at a medium heat for 20-30
minutes. Freeze for later use if you wish.
NOTE : If you freeze the stock in ice cube trays, you can pop them
into plastic bags and use as much or as little as you want at any
time.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 9 July 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 41 Calories; trace Fat (3.3%
calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.
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