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Quick Fish Broth Recipe
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, sliced|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Cup (4 tbs), sliced|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Bottled clam juice||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Dried thyme||1⁄8 Teaspoon|
|Bay leaf||1 Small|
Serving size: Complete recipe
Calories 445 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1843.2 mg76.8%
Total Carbohydrates 28 g9.5%
Dietary Fiber 4.7 g18.9%
Sugars 12 g
Protein 9 g17.7%
Vitamin A 11.6% Vitamin C 29.1%
Calcium 17.3% Iron 13.7%
*Based on a 2000 Calorie diet
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.