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

Description

Printed with permission from Fearless Broths and Soups.

Ingredients

Units Scale

1 qt. fish broth
1/2 – 1 . dry red wine
1/2 – 1 lb. mussels and/or steamer clams
1/2 – 1 lb. shrimp, removed from shells
1/2 – 1 lb. white fish, chopped into bite-sized pieces
2 Tbs. olive oil
1 medium white onion, diced
3–6 cloves garlic, diced
1 28–oz. can diced tomatoes
4–5 Tbs. tomato paste
5–10 sprigs fresh thyme
2 bay leaves
2–4 Tbs. fresh chopped parsley
2–4 Tbs. fresh basil
Salt and pepper to taste

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Instructions

Heat olive oil (use the code STEWARDSHIP for 10% off at that site!) in a stockpot over medium heat and sauté onion and garlic until softened and fragrant about 5 minutes.
Add wine, fish broth, tomatoes, tomato paste (in glass jars, no BPA!) and herbs. Bring to a boil then turn down heat and simmer gently for about 10-15 minutes.
Add the mussels and/or steamers and simmer until the shells open, about 4-5 minutes. Next, add the shrimp and white fish and simmer until cooked through, about 2-3 minutes. Top with parsley and basil and add salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste.