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Fish Broth with Vegetables

This fish broth with vegetables is a healthy, easy way to get your omega 3s and help heal leaky gut syndrome.

Course Soup
Cuisine Japanese
Keyword fish, fish bone broth, fish broth
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 2 tbsp unsalted butter
  • 2 medium onions thinly sliced
  • 4 celery stalks thinly sliced
  • 2 medium carrots thinly sliced
  • 2 dried bay leaves
  • 1/4 cup fresh flat leaf parsley roughly chopped
  • 6 sprigs fresh thyme
  • 2 tbsp black peppercorns
  • fish heads 1 large or 2 small any variety
  • 3 lbs fish bones cut into 2 inch pieces
  • 1/4 cup dry white wine optional
  • 2 quarts boiling water
  • salt to taste

Instructions

  1. Using a very heavy stock pot, melt the butter. Add in the onions, carrots, celery, parsley, bay leaves, thyme and peppercorns. Continue to stir until the vegetables soften but don't lose their color.

  2. Put the fish heads on top of the vegetables, and place the fish bones evenly on top of the fish. Add in the wine at this stage, and let the bones sweat between 10 and 15 minutes. When the bones have turned completely white, add the boiling water so that it covers the bones.

  3. Stir the mixture and simmer the ingredients for 10 minutes. Make sure the dish is uncovered, and skim off any white foam that comes to the surface.

  4. Take the pot off the stove and stir the stock. Leave for another 10 minutes and strain the mixture. Season the mixture with salt and serve with your favorite vegetables. If you're not using the mixture right away, leave it to chill, and cover it. Once it is cooled off cold you can leave it in the fridge for 3 days or in the freezer for up to 2 months.

Recipe Notes

You're going to strain everything out, so only the broth remains. You can drink this alone or use it to make soup with vegetables and/or fish if you'd like.