Fish Broth |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 Tbs butter | 1/2 small celeriac, diced | 2 medium parsnips, diced |
| 2 large onions, finely chopped | 1 medium carrot, diced | 2 cloves garlic, finely chopped |
| 2 lbs assorted fish, heads included | 1 cup peas, fresh or frozen | 6 cups water |
| 3 bay leaves | 1 tsp savory | 1 tsp saffron |
| 10 white peppercorns | 1 tsp fennel seeds, crushed | |
| 1 | Melt the butter in a large pot on medium-low heat. Add the onion and garlic and fry till almost golden, stirring occasionally. Add the celeriac, parsnips, and carrots, and fry for 2 minutes. Then add the fish and the peas. Let all of this cook for a few minutes and let off its juice. Add the water, bay leaves, salt, white peppercorns, saffron, and fennel seeds. Bring slowly to boil, reduce heat, and simmer for 30 minutes, covered. Strain. |