- 1–2 non-oily fish carcasses from cod, sole, haddock, hake, etc.
- 1 Tbs. butter
- Vegetables, diced fine – 1 onion, 1-2 carrots, 1-2 celery
- 1 c. dry white wine, optional
- Herbs, optional – 3-4 sprigs thyme, 2 bay leaves, ½ -1 tsp. peppercorns
- Cold, filtered water, to cover
- 1–2 fish heads, gills removed
- Simmer veggies in butter over medium heat for about 5-10 minutes. Place fish carcasses, fish heads (if using), herbs and peppercorns over veggies, cover and simmer 5-10 more minutes. This will stimulate the fish to release their flavors before adding the water.
- Add wine (if using) and water to cover the carcasses and bring to a simmer and skim scum that forms on the surface. The scum won’t hurt you! It’s just some impurities that get released. This happens in all types of bone broths.
- Simmer gently 45-60 minutes.
- Strain broth from carcasses and veggies or use a fish spatula to scoop out solids.
- Store in the fridge for up to 5 days. Freeze whatever you won’t use within that time.