Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth.
Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you.
Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process.
Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders.
- 3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
- about 3 quarts cold filtered water
- 2 or 3 sprigs fresh thyme
- 2 or 3 sprigs parsley
- 2 onions, coarsely chopped
- ¼ cup dry sake, white wine or vermouth
- â…“ cup vinegar
- Sea salt to taste
Melt butter in a large stainless steel pot.
Add the vegetables and cook very gently, about 30 minutes, until they are soft.
Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar.
Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot.
Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours.
Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.
Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.