Classic Fish Broth
Immerse yourself in the comforting, aromatic world of homemade seafood with this Classic Fish Broth recipe—a foundational staple for a variety of dishes, brimming with bold yet nuanced flavors. Crafted from fish bones and heads, fresh vegetables, and a medley of herbs like bay leaves, thyme, and parsley stems, this broth builds layers of flavor through searing, simmering, and slow cooking. A touch of lemon and black peppercorns adds brightness and complexity, making it perfect as a base for soups, sauces, or risottos. With an effortless preparation time of just 15 minutes and a gentle simmer that extracts deep, rich flavors, this recipe captures the essence of the sea in every cup. Store it for later or savor it fresh—this fish broth redefines simplicity and versatility in the kitchen. Keywords: homemade fish broth, seafood stock, easy fish broth recipe, rich and flavorful broth, cooking with fish bones.
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Recipe Information
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
Instructions
Begin by rinsing the fish bones and heads thoroughly under cold running water to remove any impurities. Pat them dry with paper towels.
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.
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.
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.
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.
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.
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.
Simmer the broth gently, without stirring, for about 45 to 60 minutes to allow all the flavors to meld together.
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.
Taste the broth and adjust the seasoning with more salt if needed.
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
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 9372 mg | 721% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3962 mg | 84% | |
*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.
