Name: Fish Broth
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, fennel stalks; White fish bones and heads: whiting, sole, turbot, etc.; 1 leek, finely chopped; 1 carrot, finely chopped; Cold water to just cover; 1 tablespoon oil; Optional: whole fish or large cut to be cooked and served separately.; 1 onion, finely sliced

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

White fish bones and heads: whiting, sole, turbot, etc.
1 tablespoon oil
1 onion, finely sliced

Method

Preparation

Wash the bones well, removing any traces of blood.

Heads should have the gills removed.

Sweating and Cooking

Heat the oil in the broth pot, add the onion, leek and carrot, and sweat for a few minutes without browning. Add the well-washed bones and heads and sweat for another few minut