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How to Prepare Fish Broth

Plamena M.Plamena M.
Nadia Galinova
Translated by
Nadia Galinova
Salmon soup

Industrially made broth is easy to use, but not always good enough. According to many experts, its main flavor enhancer - monosodium glutamate, leads to addiction and brain damage.

Homemade broth, on the other hand, is easy to make and very healthy and tasty. Fish broth retains all the valuable ingredients. Usually heads, bones, skins and tails, ragu from various fish and less often for fish meat are used for its preperation.

We have prepared two recipes for a great homemade fish broth.

Fish broth - option 1

Necessary products: 2.2 lb (1 kg) bones, skin and heads of white fish (excluding mackerel and herring), a few grains of black pepper, 1 sprig of thyme, 1 bay leaf, 2 sprigs of parsley, 2 small carrots, 1 onion, a little celery, 1 cup dry white wine, 7 cups (1.7) liters of cold water.

Method of preparation: The carrots, onions and celery are cut into large pieces. The parts of the fish and all other products and spices are placed in the pot. Add the wine and boil for about 3 minutes on medium to high heat. Add the cold water and boil again. The temperature is reduced and it is left to simmered uncovered for about 20-25 minutes. From time to time the foam is removed with a slotted spoon.

Strain the broth through a very fine sieve, by squeezing the products to extract the whole broth. It can be used immediately or left to cool and stored in a suitable closed container in the refrigerator. It is suitable for use up to 3 days after the preparation.

Quick fish broth - option 1

Necessary products: 3.3 lb (1.5 kg) of fish bones, 1 onion, 2 celery stalks, 2 bay leaves, 1 tsp. black peppercorns, 12 cups (3 liters) of water

Method of preparation: The onions and celery are cut into small pieces. Put the fish bones, vegetables and spices in a saucepan and pour 3 liters of cold water. After it has started boiling, the broth is boiled for 20 minutes without covering. When ready, strain it, cool it or use it as a base for fish soup.

The well-chilled broth is left in the refrigerator overnight. The next day, the fat formed is removed. When covered, it can be stored for up to 2-3 days or frozen in small portions.

Check out our other homemade broth recipes.



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