Low-salt Fish Stock Recipe
Yield: 16 cupsRecipe by luhu.jp
Ingredients:
18 cup: Water,
8 Sprigs: cilantro,
2 lbs: Fish bones,
1 medium: Onion, (s), chopped
1: Leek, chopped
3: Garlic clove, (s), mashed
1 cup: Celery, chopped
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
Source from luhu.jp
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
Source from luhu.jp