Fish Broth

Name: Fish Broth ( )
Cuisine: China
Ingredients: 4 quarts cold water; 10 pounds fish heads and bones, washed well in cold running water; 1 teaspoon white pepper; 6 whole, peeled garlic cloves; 2 stalks celery, cut in halves; 6 scallions, washed, dried, with both ends trimmed, and cut into halves crosswise; 1 piece fresh ginger, 2 inches long, smashed lightly with a cleaver; 2 pounds onions, peeled and quartered

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Ingredients

10 pounds fish heads and bones, washed well in cold running water
4 quarts cold water

Asia
China
Cantonese
Guangdong Province
Pescatarian
Spicy
Soup
Gluten-free

Method

In a large stockpot, place all the ingredients. Set over high heat and bring to a boil. Lower the heat, partially cover the pot, but keep at a boil at all times. Cook for 6 hours.
Turn off the heat. Using a large strainer over a mixing bowl, ladle the broth through the strainer. Refrigerate until ready to use. Discard the solids.