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Fish Stock

Home made broths A- A+

This is the water from the cooking of white fish (eg, sole, hake, whiting, grouper, forkbeards). In the cooking water add the aromatic vegetables (carrots, leaks, celery, onions, mushroom stalks, bay leaves, and dry garlic) in the following proportions:
Protein: 25%
Aromatic Vegetables: 15%
Water: 60%

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