Fish Broth

Name: Fish Broth
Yield: Makes 3 Quarts
Ingredients: 5 pounds fish bones and heads, gills removed, heads and bones soaked in cold water, refrigerated, for 2 hours; Bouquet garni; 1 onion, peeled and sliced; Cold water to cover; ½ cup dry white wine

Preparation info

Makes
3 Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The secret to fish broth is using fresh bones and heads and cooking them right away. The heads and bones are soaked to remove traces of blood, which turn the broth gray

Don’t cook fish broth more than 20 minutes or it will taste fishy instead of having a gentle sealike quality

Ingredients

5 pounds fish bones and heads, gills removed, heads and bones soaked in cold water, refrigerated, for 2 hours
1 onion, peeled and sliced

Stock
Pescatarian
Gluten-free

Method

Break up the bones and put them with the heads, onion, and bouquet garni in a small pot. Pour over enough cold water to cover. Bring to a gentle simmer, add the white wine, and skim off any froth that floats to the surface. Simmer for 20 minutes and strain. Keeps for up to 5 days in the refrigerator.