This fish broth is well worth the effort and beats any store-bought stock.
- 1 Tablespoon (15 ml) of olive oil
- 1 medium onion (110 g), peeled and chopped
- 1 carrot (50 g), peeled and chopped
- 2 stalks of celery (40 g), chopped
- 1 leek (90 g), chopped
- 10 white button mushrooms (100 g), sliced
- 35oz (approx. 1 kg or 2 lbs) of fish bones and fish off-cuts
- 4 cups (960 ml) of cold water
- salt and ground white pepper
- 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.
- Calories: 66
- Sugar: 3 g
- Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g