The recipe works best with a low-oil fish, like cod. Avoid oily fishes such as tuna, salmon, or mackerel.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 onions
- ½ head of celery
- 4 lbs. fish heads and bones
- 1 bay leaf
- 6 sprigs parsley
- 3 sprigs of thyme
- 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.