Fish Broth For Soup Recipe
Ingredients
| Salt | 1 Tablespoon | |
| Fish heads | ||
| Fish bones | ||
| Leftover fish scraps | ||
| Onion | 1 Small, chopped | |
| Carrots | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
Directions
Pour 2 quarts water in a kettle and add the salt.
Bring to a boil, then add remaining ingredients.
Simmer for 15 minutes, then allow to cool.
Skim off fat and strain, reserving the broth.
Pour the broth into leakproof cartons or glass jars, leaving 1 inch for expansion, then seal and freeze.
Bring to a boil, then add remaining ingredients.
Simmer for 15 minutes, then allow to cool.
Skim off fat and strain, reserving the broth.
Pour the broth into leakproof cartons or glass jars, leaving 1 inch for expansion, then seal and freeze.
Chef
