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How to make fish broth

  • Easy
  • The Basics
A basic preparation, used less often than meat broth, but equally as important for a good cook.


  • 2 lb fish bones, cleaned
  • 5 oz white onion
  • 1 stalk celery
  • 1 carrot
  • 4 whole peppercorns
  • parsley to taste
  • 16 cups water


Fill a large heavy-bottomed pot with cold water. Add the fish bones, peeled onion, peeled carrot, celery, parsley and the whole black peppercorns. Bring the water to a boil over medium-low heat and simmer for 25 to 30 minutes.

Lightly salt the broth and use a slotted spoon to skim off the foam that will form on the surface of the broth until clear. Once the broth is done, pour it through a chinois.
Now you can use the fish broth for other recipes.

Fish broth can be stored in the fridge for 2 days or in the freezer for a couple of months.