Fish Bone Broth

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Fish Bone Broth

Fish Bone Broth

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Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Breakfast, Dinner, Lunch, Main Course, Soup, Starters
Cuisine Asian
Servings 18 cups
Calories 183 kcal

Ingredients
  

  • 3 kg fish bones and heads from large non-oily fish such as halibut, cod, sole, rockfish, turbot, or tilapia.
  • 2 tblsp coconut oil
  • 2 carrots chopped
  • 2 onions chopped
  • 2 celery ribs chopped
  • filtered water enough to cover
  • 1 bay leaf
  • 2 tsp peppercorns
  • parsley a handful fresh leaves
  • 4 stems thyme

Instructions
 

  • Wash the fish and cut off the gills if present.
  • In a large stockpot, melt the coconut oil over medium-low to low heat. Add the carrots, celery, and onion and cook, stirring occasionally, for about 10 minutes. Add the fish and enough water to cover it by 3cm.
  • Increase the heat to medium and bring the water to a bare simmer. Use a shallow spoon to carefully skim the film off the top of the broth.
  • Add the bay leaf, cloves, peppercorns, and bouquet garni and reduce the heat to low.
  • Cook at a very low simmer for about 50 minutes, uncovered or with the lid askew.
  • Continue to skim the surface as needed. When the broth is done, remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter before refrigerating.

Notes

When chilled, the broth should be very gelatinous.
The fish bone broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Nutrition

Calories: 183kcalCarbohydrates: 2gProtein: 34gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 83mgSodium: 92mgPotassium: 552mgFiber: 1gSugar: 1gVitamin A: 1148IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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