Keto Classic Fish Broth
Dive into the nourishing world of the "Keto Classic Fish Broth," a nutrient-rich and flavorful recipe tailored for those following a keto lifestyle. This wholesome broth harnesses the natural collagen and minerals from fish heads and bones, enhanced with the bright acidity of white wine vinegar or lemon juice to draw out nutrients. Aromatics like celery, onion, garlic, and a verdant bunch of fresh parsley infuse a delicate complexity, while bay leaves, black peppercorns, and whole cloves add a subtle depth. Slow-simmered for two hours, this soothing elixir is an excellent base for soups, stews, or enjoyed as a warm, satisfying drink on its own. Keto-friendly, gluten-free, and packed with essential nutrients, this fish broth is your go-to recipe for both culinary versatility and healthful indulgence.
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Recipe Information
Ingredients
- 2 lbs Fish heads and bones (preferably non-oily fish like cod or halibut)
- 8 cups Cold water
- 2 tbsp White wine vinegar or lemon juice
- 2 Celery stalks, chopped
- 1 Medium onion, quartered
- 3 Garlic cloves, crushed
- 2 Bay leaves
- 1 bunch Fresh parsley
- 1 tsp Sea salt
- 1 tsp Black peppercorns
- 3 Whole cloves
Instructions
Rinse the fish heads and bones thoroughly under cold water to remove any blood and impurities.
Place the fish heads and bones in a large stockpot. Cover with cold water (about 8 cups) and add the white wine vinegar or lemon juice.
Let the mixture sit for 30 minutes to help draw out the nutrients from the bones.
Add the chopped celery, quartered onion, crushed garlic cloves, bay leaves, parsley, sea salt, black peppercorns, and whole cloves to the pot.
Bring the stock to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the top.
Reduce the heat to low, cover the pot, and let it simmer gently for about 2 hours.
After simmering, remove the pot from heat and allow the broth to cool slightly.
Strain the broth through a fine-mesh sieve or cheesecloth into another pot or heat-resistant bowl, discarding the solids.
Taste the broth and adjust seasoning with additional sea salt if necessary.
Allow the broth to cool completely before transferring it to airtight containers.
Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 381 mg | 8% | |
*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.
