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Fish Bone Broth

  • Author: Craig Fear
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 4 quarts


  • 12 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

For extra gelatin (use the coupon KS10 for 10% off!) (optional)

  • 12 fish heads, gills removed


  1. 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.
  2. 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.
  3. Simmer gently 45-60 minutes.
  4. Strain broth from carcasses and veggies or use a fish spatula to scoop out solids.
  5. Store in the fridge for up to 5 days. Freeze whatever you won’t use within that time.