Homemade Fish Broth Recipe
Ingredients
| 8 to 10 pounds fish bones and trimmings | ||
| Onion | 8 Ounce, quartered | |
| Celery stalks | 4 Ounce | |
| Carrots | 4 Ounce, cut into pieces | |
| Bay Leaf | 1 | |
| Parsley sprigs | 5 | |
| Thyme sprig | 2 | |
| Black peppercorns | 10 To taste | |
| Cold water | 16 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
Directions
Combine the fish bones, onions, celery, carrot, bay leaf, parsley, thyme, and peppercorns in a large stockpot.
Add the water, plus the wine, if using, and bring to a boil.
Reduce to a slow simmer and simmer, uncovered, for 50 to 60 minutes.
Strain the broth through a fine-mesh strainer into a large bowl.
Place the bowl in an ice bath and let it cool, covered with plastic wrap, before you refrigerate or freeze it.
Add the water, plus the wine, if using, and bring to a boil.
Reduce to a slow simmer and simmer, uncovered, for 50 to 60 minutes.
Strain the broth through a fine-mesh strainer into a large bowl.
Place the bowl in an ice bath and let it cool, covered with plastic wrap, before you refrigerate or freeze it.
Chef
