Fish Broth

• 2 pounds fish bones
• 1 cup coarsely chopped onionsonion
• 1 cup coarsely chopped green part of leeksleek
• 1/2 cup coarsely chopped celerycelery
• 2 cups dry white winewhite-wine
• 4 cups cold waterwater
• 6 peppercornspeppercorn
• 1 bay leafbay-leaf
• 1 teaspoon dried thymethyme
• 1 teaspoon dried fennel seedsfennel-seed
• 6 sprigs fresh parsleyparsley
• 1 whole clove garlic, peeledgarlic
• Salt to taste if desiredsalt
• 1 6-ounce can tomato paste

1. 01Combine all the ingredients in a 3-quart saucepan and bring to a boil. Let simmer 20 minutes. Strain the mixture, discarding the solids.

Calories

50 kcal

Protein

6 g

Fat

1 g

Saturated fat

0 g

Carbs

2 g

Fiber

0 g

Sugar

1 g

Sodium

284 mg

Cholesterol

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