Quick Fish Broth
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, sliced|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Cup (4 tbs), sliced|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Bottled clam juice||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Dried thyme||1⁄8 Teaspoon|
|Bay leaf||1 Small|
Heat oil in a 3-quart saucepan over medium-high heat.
Add onion, celery and mushrooms; saute until mushrooms darken and onion is tender.
Add clam juice, water, wine, thyme and bay leaf.
Bring to a simmer; reduce heat and simmer, uncovered, 30 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Use broth immediately in fish soups and chowders or refrigerate, tightly covered, up to 24 hours.