How To Make Fish Broth Recipe

I absolutely love this recipe because it’s a sustainable way to make use of fish scraps, turning what might have been waste into a deliciously rich broth that elevates any seafood dish! Plus, the aroma of the simmering vegetables and herbs fills my kitchen with cozy vibes, making the whole cooking process soothing and satisfying.

I love the art of making a nourishing fish broth. Using fish bones and heads from white fish, my recipe turns simple ingredients into the flavorful base for a multitude of dishes.

You will never guess the secret behind my rich and aromatic broth, which also contains an onion and a carrot, two cloves of garlic, and a handful of fresh parsley. Perfect it as you will, my broth remains an excellent base for your next soup or sauce.

Ingredients

Fish skeletons and craniums: Abundant in collagen and minerals and very good for gut health.

Olive oil: Fats that are good for you, add a smooth, savory richness to the broth.

The broth gains natural sweetness and depth from onions.

Antioxidants are abundant in garlic, and they are what make the savory notes pop.

Carrot: Offers a touch of sweetness and an increase in vitamins.

Celery: Contributes aromatic freshness and a slight bitter flavor.

Laurel leaf: Supplies delicate, herbal, and earthy nuances.

Parsley: Enhances the freshness of broth while imparting a peppery taste.

Peppercorns: Imparts muted heat and depth.

Optional, but it adds acidity and enhances flavors: white wine.

Ingredient Quantities

• 2 pounds fish bones and heads (preferably from white fish like cod or haddock)
• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 1 carrot, roughly chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 4-5 sprigs fresh parsley
• 5-6 black peppercorns
• 1/2 cup dry white wine (optional)
• 8 cups water
• Salt, to taste

Instructions

1. Wash the fish bones and heads with cold water to eliminate blood and other impurities.

2. In a large stockpot over medium heat, warm the olive oil. Stir in the onion, celery, carrot, and garlic. Sauté them for about 5 minutes until they are soft and fragrant.

3. Incorporate the bones and heads of fish into the pot, combining them gently with the vegetables.

4. Add the white wine, if you are using it, and let it simmer for about 2 minutes. This step is important for flavor, but it’s also important to let the alcohol cook off a little before we add the next ingredients.

5. Ensure that the fish bones are completely underwater in the pot before you add the water.

6. Add the bay leaf, parsley, and peppercorns to the pot.

7. Make the liquid come to a gentle simmer over medium-high heat. Skim off any foam that rises to the top with a spoon.

8. Lower the heat and let the broth simmer gently, without a lid, for approximately 30–45 minutes.

9. After completion, pass the broth through a fine-mesh sieve or cheesecloth into a large bowl to separate the liquid from the solid material. The solids can be discarded.

10. Salt the broth to your liking. Cool it, and then chill in the fridge for up to 3 days, or stash in the freezer for longer storage.

Equipment Needed

1. Large stockpot
2. Wooden spoon
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Fine-mesh sieve or cheesecloth
7. Large bowl
8. Spoon (for skimming)

FAQ

• Can I use fish scraps from other types of fish for the broth?You can use scraps from most white fish to make fish stock; however, you should avoid using oily fish since they can make the stock too rich.
• Is the white wine necessary?The optional white wine adds a hint of flavor to the broth. If you don’t want to use it, you can leave it out.
• How long should I simmer the fish broth?The broth should be infused for 30 to 45 minutes. If it is simmered too long, it can take on a bitter taste.
• Can I freeze the fish broth?
  Yes, fish broth freezes well. Allow it to cool, then store it in airtight containers in the freezer for up to 3 months.
• How do I store leftover fish broth?Refrigerate any leftover fish stock in a sealed container for up to 3 days and use it to make soup or sauce.
• Can I add other herbs or spices?You can play around with other herbs, such as thyme, or spices, like crushed red pepper flakes, for added flavor.

Substitutions and Variations

Pro Tips

1. Roast the Vegetables Before adding them to the pot, roast the onion, celery, and carrot in the oven until they develop a slight caramelization. This enhances the depth of flavor in the broth.

2. Use Cold Water Start Begin with cold water when you add the fish bones to the pot. This helps extract more gelatin and flavor, resulting in a richer broth.

3. Cook Covered While simmering, use a lid that’s slightly ajar on the pot. This minimizes evaporation and helps concentrate the flavors without losing too much liquid.

4. Add Lemon for Brightness For a refreshing twist, add a few slices of lemon or a splash of lemon juice during the last 10 minutes of simmering. This adds a bright, fresh note to the broth.

5. Chill to Extract Fat After straining, chill the broth in the refrigerator. Once cooled, any fat will solidify on the surface, making it easy to remove if you prefer a leaner stock.