Fish Broth

🛒Ingredients (Grocery List)

  • 2 pounds Bones from White Fish, such as Snapper, Sole, or Rockfish

  • 2 tbsp unsalted Butter

  • 2 medium Carrots, peeled and coarsely chopped

  • 10 cups Water

  • 1 large Onion coarsely chopped

  • Leaves from 2 Celery Stalks,

  • 1 Fresh or Dried Bay Leaf

  • 1 bunch fresh flat leaf Parsley

  • 5 fresh Thyme Sprigs

  • 12 Peppercorns

  • 2 tsp Coarse Sea Salt

🍴Serves: 8 cups

⏰Prep Time: 10 min

⏱️Cook Time: 18 min


🥣Instructions

1. Rinse the Fish Bones well under cold running water until the water runs clear.

2. Melt the Butter in a large heavy-bottomed saucepan over medium heat. Add the Vegetables and stir to coat with Butter. Add the Water, Herbs, Peppercorns, Salt, and Fish Bones; bring to a boil, then lower the heat to low so that the liquid is simmering. Simmer the stock for 18 minutes, skimming off any foam that rises to the surface.

3. Remove the stock from the heat. Strain, discarding the solids. When the stock is cool, either refrigerate or freeze it.


💡Tips

  • Be sure to skim away any foam that rises to the surface of the stock. The foam is protein and harmless, but if left in the stock, the stock will be cloudy.

  • Be very attentive while making Fish stock; once you’ve added the water, you want to cook the mixture for 18 minutes, not more, or your stock risks becoming bitter.

  • The trick of this recipe is getting good Fish Bones. Make sure they smell sweet, of sea brine. Rinse them well before using to remove any blood, which will make the stock bitter.