Christian Chefs International
Fish Stock
Makes 8 cups

4 lb. (1.8 kg.) = Fish bones
3 qt (3 L) = Water
1 small = Onion, rough chopped
1 medium = Leek, (white only) rough chopped
4 large = White mushrooms sliced
1/2 ea. = Lemon, juiced
1 ea. = Bay leaf

1. Combine all ingredients in a large stockpot and simmer for about an hour, skimming while it cooks.
2. Line a strainer or colander with double cheesecloth.
3. Strain the sauce through the cheesecloth.
4. Use immediately or cool and store.

Note: You can freeze your stock.
Good tip from Graham Kerr: Freeze your stock in ice cube trays and then you can remove small amounts for home use.

Nutritional analysis of 1/2 cup of the fish stock:
10 calories
3 gm. carbs
trace fat
0 gm. cholesterol
trace protein
48 mg. sodium

Recipe submitted by Scotty B.

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