Fish broth
- Number of Servings: 4
Ingredients
200 Carrots, raw 200 Celery, raw 200 Onions, raw 200 Butternut Squash 16 oz Snapper (fish) 4 cup island chef pumpkin beef soup prepared
Add fish with water
Cook for 30 minutes
Strain fish and set aside.
Add back broth add vegetables.
Cook until tender.
Add fish shelling the meat off bones. Discard. Add back fish to stock.
Enjoy.
Serving Size: 4 cups
Cook for 30 minutes
Strain fish and set aside.
Add back broth add vegetables.
Cook until tender.
Add fish shelling the meat off bones. Discard. Add back fish to stock.
Enjoy.
Serving Size: 4 cups
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 2.7 g
- Cholesterol: 53.3 mg
- Sodium: 736.2 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.6 g
- Protein: 32.7 g
Member Reviews