Fish Broth


Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


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


  1. 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.
  2. 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.