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8 cups
suggest servings
| 3 | pounds | trout fillets | |
| 1 | large | onion | diced |
| 2 | whole | carrots | diced |
| 1 | whole | celery root | diced |
| 1 | whole | parsley leaves | root, diced |
| 2 | quarts | water | |
| 1 | cup | white wine | dry |
| 2 | tablespoons | vinegar | |
| 1 | whole | bay leaf | |
| 6 | whole | peppercorns | |
| 1 | dash | salt | to taste |
Saute diced veggies and cook in water alone until half done.
Add wine, vinegar and salt and spices.
Cut fish into slices, add to pot.
Cook at slow boil for another 10 to 15 minutes or untill fish and veggies are done.
Alow to cool, place in glass jars, cover tightly and store in fridge.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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