Ingredients

  • 2 pounds fish bones (from white fish like cod, halibut, or snapper)
  • 1 onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1/2 cup fresh parsley stems
  • 1-2 bay leaves
  • 1 tsp whole black peppercorns
  • 4-6 cups cold water

Difficulty : Medium

Serves : 5

A delicate, aromatic fish broth perfect for seafood soups, chowders, or sauces.

Cooking Steps

  • 1
    In a large pot, combine the fish bones, onion, carrots, celery, garlic, parsley, bay leaves, and peppercorns.
  • 2
    Add 4-6 cups of cold water (enough to cover the ingredients).
  • 3
    Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour.
  • 4
    Skim foam or impurities as they rise to the surface.
  • 5
    Once the broth is flavorful and the fish bones have given up their taste, strain through a fine mesh strainer.
  • 6
    Cool and store the broth.

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