Trout Broth

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) onion, cut into 3 cm (1¼ inch) dice
  • 50 g ( oz) celery, cut into 3 cm (1¼ inch) dice
  • 50 g ( oz) fennel, cut into 3 cm (1¼ inch) dice
  • 75 g (2⅔ oz) free-range bacon, smoked, dry-cured and diced
  • 75 ml ( fl oz) white wine
  • 2 kg (4 lb 8 oz) cold-smoked river trout (bones and flesh trimmings are ideal)
  • 2 g (1/16 oz) white peppercorns
  • ½ bunch spring onions (scallions)
  • 10 g ( oz) galangal, sliced
  • 10 g ( oz) dried bull kelp (see Note)
  • pinch of natural citric acid* (optional)


In a large saucepan over low heat, sweat the onion, celery, fennel and bacon for 5 minutes. Add the wine and simmer until reduced by half.

Add the trout, white peppercorns, spring onion, galangal and kelp. Cover with water, bring to a simmer, then reduce the heat until the stock is at about 80°C (176°F) and gently cook for 2 hours, skimming the impurities and fats every 5 minutes. Pass through a sieve lined with muslin (cheesecloth). Check the seasoning and add citric acid if needed.