Fish Broth

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

Serves: 8


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


  • 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.