50 minutes
A rich and aromatic fish broth made from white-fleshed fish bones and heads, enhanced with vegetables and spices.
Fish Bones And Heads (gills Removed), from white-fleshed fish only
0 lb
cups
cups
pinches
Carrot, peeled and sliced
each
Medium Onion, peeled and sliced
each
Small Celery Stalk, sliced, leaves removed
each
Black Peppercorns
teaspoons
to taste
1. Rinse Fish Bones and Heads
Start by giving the fish bones and heads a good rinse under cold running water. This step is crucial as it removes any impurities, ensuring your broth is clear and free of any unwanted bits.
2. Combine Ingredients in Pot
Place the cleaned fish bones and heads into a large heavy pot. Pour in the dry white wine and 8 cups of water, then add a pinch of salt.
3. Bring to Boil and Simmer
Bring the pot to a gentle boil over medium-high heat. As soon as it starts to boil, reduce the heat to a simmer. Skim any foam that rises to the surface to keep your broth clear.
4. Add Vegetables and Spices
Once the foam is skimmed, add the sliced carrot, onion, celery stalk, black peppercorns, and parsley stems to the pot.
5. Cook and Strain Broth
Allow the broth to cook for about 45 minutes. After 45 minutes, strain the broth through a fine strainer to remove all the solids.
6. Store Broth
If you’re not using the broth immediately, let it cool before refrigerating. It will keep well for 1-2 days in the refrigerator.
Select fresh, white-fleshed fish like cod, halibut, or snapper for a flavorful base. Ask for bones and heads at your fishmonger's.
Keep the broth at a gentle simmer to extract flavors without making it cloudy or overly fishy.
Regularly remove surface impurities during simmering for a clean-tasting broth.
Use a classic mirepoix and a bouquet garni to complement the fish flavor without overpowering it.
Use a fine-mesh sieve or cheesecloth to remove all solids, and consider double-straining for extra clarity.
Comments (0)