Intrigued by the idea of bone broth but not sure about fish? This Paleo fish bone broth recipe should change your mind.
Any and all bone broth is good for you, so you may be wondering why fish is on the table.
For starters, fish bones are smaller and more delicate than beef or chicken bones. That means this bone broth will be ready much quicker than beef bone broth, for example.
To put it in context, a stove-top beef bone broth requires at least six hours of cooking. That’s an awfully long time to be stuck doing something. Especially when this fish bone broth is ready in an hour.
Many people also like to roast their beef bones before making them into broth, which is another step you wouldn’t do with fish bones.
Fish bone broth is also incredibly cheap to make. There’s a good chance you can get the fish bones for free from a fishmonger who would be happy to get rid of them.
The other ingredients, like carrot, celery, and mushrooms, can be purchased for a nominal cost.
But I know what you’re really thinking. What about that horrific smell?
How to Make Non-Smelly Fish Bone Broth
Trust me, I don’t want my house to smell like the Deadliest Catch either. If you make it right, it shouldn’t be a problem.
The first trick is to pick the right fish. This is a case where beggars should be choosers. You want to work with non-oily fish, such as haddock, sole, cod, or snapper.
If they offer their tuna or salmon leftovers, politely say thanks but no thanks.
Another essential piece of advice is to limit the cooking time to no more than an hour. Unlike bulky beef bones, fish bones are delicate and break down quickly.
If you leave it on the heat for much longer, it gets rancid and smells atrocious. This is one of those mistakes you only make once.
Don’t shy away from using fish heads either. They’ll cook right down so you won’t know the difference in the finished product.
You’ll get a better result if you strain the broth before serving. Any chunks can be captured by a fine-mesh sieve or cheesecloth.
1 green onion, trimmed into long strips, to garnish
In a large pan or stock pot, heat the oil. Add the onions, carrots, celery, leek, and mushrooms, and cook over moderate heat until the onions and carrots have softened. Be sure not to burn or caramelize the vegetables.
Add the fish bones and pour in the cold water. Bring mixture to a simmer. Partially cover with a lid and cook over low-moderate heat for an hour.
Using a fine-mesh sieve or cheesecloth, strain the broth. Season with salt and ground white pepper.
Serve warm garnished with thinly sliced green onions or store and use in recipes.
All nutritional data are estimated and based on per serving amounts.