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Low Salt Fish Stock

18 c Water
2 lb Fish bones
1 Leek, chopped
1 c Celery, chopped
8 Sprigs cilantro
1 md Onion(s), chopped
3 Garlic clove(s), mashed
2 Bay leaves


In a Dutch oven or stew pot, bring the water to a boil. Add the fish and boil until foam appears on surface. Skim off foam and add other ingredients. cover and simmer for 30 min. Let cool, then strain and discard solids.


Will keep, refrigerated in a tightly sealed jar, for 1 week.



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