Fish Broth

🛒 Ingredients

• Fish bones, heads, and trimmings 125 g · 100 kcal
• Onion 38 g · 15 kcal
• Carrot 15 g · 6 kcal
• Celery stalk 10 g · 1 kcal
• Fresh parsley 4 g · 1 kcal
• Water 208 g · 0 kcal

👨‍🍳 Instructions

1. Rinse fish bones, heads, and trimmings thoroughly under cold water; if desired, blanch them for 5-10 minutes to remove impurities, then rinse again.
2. Place the cleaned fish parts in a large pot with roughly chopped onion, carrot, celery, fresh parsley stems, 1-2 bay leaves, and a few black peppercorns.
3. Add enough cold water to cover all ingredients by about 5 cm (2 inches), bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
4. Reduce heat to low, cover partially, and let the broth simmer gently for 45-60 minutes; avoid vigorous boiling as it can make the broth cloudy.
5. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl or container; discard all solids.
6. Season the strained broth with salt to taste, then use immediately or let it cool completely before storing in the refrigerator for up to 3-4 days or freezing for several months.