Fish Broth

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The recipe works best with a low-oil fish, like cod. Avoid oily fishes such as tuna, salmon, or mackerel.

Difficulty: Easy

Hands-on: 20 minutesTotal: 50 minutes

Serves: 8

Ingredients

  • 2 onions
  • ½ head of celery
  • 4 lbs. fish heads and bones
  • 1 bay leaf
  • 6 sprigs parsley
  • 3 sprigs of thyme
  • Pepper

Directions

  • Chop the onions and celery. Rinse off the fish parts; then place them in a large pot and cover amply with cold water. Add all remaining ingredients.
  • Bring to a boil, then reduce to a simmer; simmer uncovered for 30 minutes. Strain and discard all solids. If broth is not going to be used immediately, allow it to cool to room temperature by immersing it in a bath of cold water; then refrigerate it promptly.

Recipe Information

Serves: 8

Ingredients

  • 2 onions
  • ½ head of celery
  • 4 lbs. fish heads and bones
  • 1 bay leaf
  • 6 sprigs parsley
  • 3 sprigs of thyme
  • Pepper

Directions

  • Chop the onions and celery. Rinse off the fish parts; then place them in a large pot and cover amply with cold water. Add all remaining ingredients.
  • Bring to a boil, then reduce to a simmer; simmer uncovered for 30 minutes. Strain and discard all solids. If broth is not going to be used immediately, allow it to cool to room temperature by immersing it in a bath of cold water; then refrigerate it promptly.

Nutrition Information

Nutrition Information
Amount per serving
Calories7.7
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium55mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein1g