How To Make Fish Broth

Make fish broth to give your fish dishes a superb flavor. It is so easy to make your own and the results will be delicious.

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This fish stock recipe is easy and will make about two litres (3 ½ pints, or 8 cups ) of good stock which can be used immediately or frozen until needed. Start with fresh fish heads, fish bones, fresh or cooked shellfish leftovers, or any fish trimmings. It will form the basis of a good fish dish and give you such excellent flavor to work with making many recipes.

Make More Types Of Broth

• So many recipes are made richer with a good Chicken Broth and don't forget this works for turkey too.
• A good Beef Stock recipe will give you the basis of a wonderful soup or casserole.
• Make great Brown Stock with browned meat and bones from different types of meat for amazing flavor.

📖 Recipe

How To Make Fish Broth

Judith Coates

Make fish broth to give your fish dishes a superb flavor. It is so easy to make your own and the results will be delicious.

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Ingredients

• ▢ lb 900gm, 8 cups fresh fish: this can be fish heads, fish bones, fresh or cooked shellfish leftovers, any fish trimmings
• ▢ 1 onion thinly sliced
• ▢ 6 parsley stems – not the leaves as they will darken the stock.
• ▢ 1 carrot thinly sliced
• ▢ 1 cup dry white wine
• ▢ 1 teaspoon lemon juice
• ▢ Pinch of salt

Instructions

 

• Place all the ingredients into a large heavy bottomed pan or, if you have, a fish kettle.
• Bring to the boil and skim any foam which may have formed on top.
• Reduce heat and simmer slowly, uncovered, for about half an hour.
• Pass the contents through a fine sieve – a muslin lined one is best if you have one.
• Cool the stock and when cold, you can place in your refrigerator or freezer.
• So easy and yet it will give you such a divine flavour!

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