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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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I dunno where I originally got this from, but I like the amount I can make (12 cups). My local fish store will keep bones for me, for no charge! Ingredients:
2 lbs fresh fish bones, from white,nonoily fish |
12 cups filtered water or 12 cups mineral water |
1/2 cup white wine (the kind you'd drink) |
10 whole black peppercorns |
1 large onion, unpeeled and chopped |
3 slices fresh ginger (1-inch) |
2 stalks celery, chopped |
1 carrot, chopped |
Directions:
1. Put all ingredients in a large stockpot over medium heat.
2. Bring to a boil, reduce heat, partially cover, and simmer for 2 hours.
3. Strain.
4. Refrigerate or freeze until ready to use.
5. I like to freeze in ice cube trays, then place in a ziplock freezer bag (doubled, to prevent any possible freezer burn).
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