Classic Fish Broth

Dive into the rich, comforting flavors of the sea with this Classic Fish Broth—an essential recipe for anyone who loves creating hearty soups, stews, or sauces from scratch. This homemade broth is crafted using fish bones and heads, paired with a medley of aromatics like onion, carrots, celery, and fresh herbs for a deeply flavorful base. A hint of lemon brightens the taste, while a slow, gentle simmer extracts every ounce of umami goodness. Perfect for upgrading seafood dishes or simply enjoying as a warm, nourishing drink, this broth is a kitchen staple that’s both versatile and easy to prepare. Plus, it’s a great way to reduce waste by using fish trimmings, making it a sustainable and delicious choice.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 pounds fish bones and heads
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 medium celery stalks
• 4 large garlic cloves
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 1 small lemon
• 6 stems parsley stems
• 8 cups cold water
• 1 teaspoon salt

Directions

Step 1

Begin by rinsing the fish bones and heads thoroughly under cold running water to remove any impurities. Pat them dry with paper towels.

Step 2

Peel and chop the onion into quarters. Peel the carrots and cut them into large chunks. Cut the celery into similar sized pieces. Lightly crush the garlic cloves with the back of a knife.

Step 3

In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the fish bones and heads, searing them for about 5 minutes, turning occasionally, until they start to release their aroma and some juices.

Step 4

Add the chopped onion, carrots, celery, and crushed garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Tie the fresh thyme and parsley stems together with kitchen twine to make a bouquet garni. Add it to the pot along with the bay leaves, black peppercorns, and 1 teaspoon of salt.

Step 6

Cut the lemon into thin slices and add to the pot. Pour in 8 cups of cold water, making sure all the ingredients are submerged.

Step 7

Increase the heat to high and bring the mixture to a gentle boil. As soon as it begins to boil, reduce the heat to low to maintain a very gentle simmer. Skim off any foam or impurities that rise to the surface using a fine-mesh skimmer or spoon.

Step 8

Simmer the broth gently, without stirring, for about 45 to 60 minutes to allow all the flavors to meld together.

Step 9

Once cooked, remove the pot from heat and let the broth cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Discard the solids.

Step 10

Taste the broth and adjust the seasoning with more salt if needed.

Step 11

Allow the fish broth to cool completely before storing. It can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(3340.7g)

Amount per serving	% Daily Value*
Calories	1200.6

Total Fat 47.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 635.0mg	0%
Sodium 3150.1mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 11.5g	0%
Total Sugars 18.6g
Protein 152.5g	0%

Vitamin D 1814.4IU	0%
Calcium 9372.4mg	0%
Iron 21.4mg	0%
Potassium 3961.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 49.0%

Carbs: 16.7%