Name: Fish Bone Broth
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 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

Ingredients

Units Scale

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, 1/2 -1 tsp. peppercorns
Cold, filtered water, to cover

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

1–2 fish heads, gills removed

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Instructions

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.