Quick Fish Broth Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/4 Cup (16 tbs), sliced | |
| 2 cups bottled clam juice | ||
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/8 teaspoon dried leaf thyme | ||
| Bay leaf | 1 Small | |
Directions
Heat oil in a 3-quart saucepan over medium-high heat.
Add onion, celery and mushrooms; saute until mushrooms darken and onion is tender.
Add clam juice, water, wine, thyme and bay leaf.
Bring to a simmer; reduce heat and simmer, uncovered, 30 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Use broth immediately in fish soups and chowders or refrigerate, tightly covered, up to 24 hours.
Add onion, celery and mushrooms; saute until mushrooms darken and onion is tender.
Add clam juice, water, wine, thyme and bay leaf.
Bring to a simmer; reduce heat and simmer, uncovered, 30 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Use broth immediately in fish soups and chowders or refrigerate, tightly covered, up to 24 hours.
Chef
