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  Fish bones and trimmings 10 Pound
  Onion 8 Ounce, quartered (Use About 1 Large Sized)
  Celery stalks 4 Ounce, cut into 2-inch pieces (Use About 2 Medium Sized)
  Carrots 4 Ounce, cut into 2-inch pieces (Use About 1 Large Sized)
  Bay leaf 1
  Parsley sprigs 5
  Thyme sprigs 2
  Black peppercorns 10
  Cold water 16 Cup (256 tbs)
  Dry white wine 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5218 Calories from Fat 1477

% Daily Value*

Total Fat 164 g252.6%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 347.5 mg14.5%

Total Carbohydrates 45 g15%

Dietary Fiber 9.9 g39.5%

Sugars 19.4 g

Protein 849 g1697.4%

Vitamin A 404.1% Vitamin C 69.5%

Calcium 30.4% Iron 1000.4%

*Based on a 2000 Calorie diet

Homemade Fish Broth Recipe