Catherine Brown

Fish Broth

Preparation info

  • 6–8

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
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