Simple Fish Bone Broth Recipe
How to Make Fish Bone Broth From Scratch
Simple Fish Bone Broth Recipe. How to Make Fish Bone Broth From Scratch – The best bones for making bone broth depend on the flavor and nutritional profile you’re aiming for. The more bones you use, the richer and more flavorful your broth will be. Fish Bones: Use non-oily fish like cod or halibut for a delicate, mineral-rich broth. Include the head and tail for additional flavor and nutrients.
Making Your Own Bone Broth
Making your own bone broth offers numerous benefits, both culinary and nutritional. It’s rich in collagen, minerals, and amino acids that support joint health, gut health, and immune function. Homemade bone broth allows you to control the ingredients, avoiding preservatives and excess sodium often found in store-bought versions.
It’s also a sustainable way to utilize leftover bones and vegetable scraps, reducing food waste. Beyond its health perks, bone broth enhances the flavor of soups, stews, and sauces, making it a versatile addition to your kitchen.
The Fish Bone Broth Recipe below is one that I’ve used when making my own bone broth. And so far I have not been disappointed in any of them.
Fish Bone Broth Recipe
Fish Bone Broth is light, nourishing, and packed with minerals like calcium, magnesium, and iodine, making it an excellent addition to your diet.
INGREDIENTS
2-3 lbs of Fish Bones (heads, frames, tails; use non-oily fish like cod, halibut, or snapper)
1 Onion, cut into quarters
2 lrg Carrots, scrubbed and snapped in pieces
2 Celery stalks, washed and snapped into pieces
3 Garlic coves, skinned and squashed
1 medium size fresh Ginger nub, washed (ginger for added flavor)
few sprigs of fresh Parsley or Dill
2 Bay leaves
1/2 fresh Lemon, squeezed
salt and pepper to taste
Water (enough to cover the bones and vegetables)
INSTRUCTIONS
Rinse the fish bones thoroughly under cold water to remove any residual blood or impurities. This part is optional – in a large pot, sauté the onion, carrots, and celery in a bit of oil until softened. This step enhances the broth’s flavor.
To your slow cooker, add the fish bones, sautéed vegetables (if prepared), garlic, ginger (if using), parsley, bay leaves, and lemon juice. Pour in enough water to cover the bones and vegetables, leaving a bit of space at the top. Cook on high for 30 minutes. Fish bones cook quickly so reduce the setting to low for additional 30 minutes to 1 hour. Avoid overcooking, as this can make the broth bitter. Use a spoon to skim off any foam or scum that rises to the surface during cooking.
Use a fine mesh strainer to separate the liquid from the solids. Discard the bones and vegetables. Allow the broth to cool to room temperature, then refrigerate. Once chilled, skim off any fat on the surface if desired. Store in the refrigerator for up to 3 days or freeze for longer storage.
TIPS FOR FISH BONE BROTH:
* Fish head and tail parts contribute rich gelatin and flavor, but remove the gills to prevent bitterness.
* Add a splash of white wine or a few slices of lemon for a delicate, aromatic broth.
* Use fish bone broth as a base for soups, chowders, risottos, or sauces.
And if you’re planning on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them ↓
