Freezer-friendly · Recipe

Fish Broth

Name: Fish Broth
Prep time: 10 min
Cook time: 29 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g fish trimmings (bones, head, tail); 30 g butter; 50 g dry white wine; 1100 ml water; 10 ml lemon juice; 1 head onion; 20 g parsley stems; 40 g leek; 2 sprigs thyme; 40 g (optional) fennel

Bones and trimmings become six months of broth.

There is no carrot in this recipe since it gives an orange tint; if you want color for a broth you can add 1 medium carrot. If you don't want to add wine, that's fine too — just omit it or substitute 10 g of white wine vinegar for flavor. Stores up to 6 months in the freezer. If making concentrate, the broth reduces significantly in volume. Makes about 1 L.

Prep10 min

Cook29 min

Total40 min

Serves4 servings

Freezer notes

Can you freeze Fish Broth?

Yes — Fish Broth freezes well: freeze it cooked, it keeps up to 6 months in the freezer, about 4 days in the fridge.

Freeze it cooked Up to 6 months frozen 4 days in the fridge

How to freeze Fish Broth

Cool the strained broth completely, then freeze flat in bags or portions - up to 6 months.

How to reheat Fish Broth

Thaw in the fridge or simmer gently from frozen until hot, then use as the base for soups or sauces.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

800 g fish trimmings (bones, head, tail)
30 g butter
50 g dry white wine
1100 ml water
10 ml lemon juice
1 head onion
20 g parsley stems
40 g leek
2 sprigs thyme
40 g (optional) fennel

Method

Cut everything roughly. Chop parsley stems and fish trimmings coarsely so they are easy to fit on the bottom of the pot.
In a thick-bottomed saucepan melt the butter and sauté the fish bones, onion, and parsley stems for about 3–4 minutes, stirring.
Add lemon juice and wine, cook for another minute.
Add all remaining ingredients with water, bring almost to a boil and simmer on low heat for 20–30 minutes.

Equipment

thick-bottomed saucepan

Nutrition per serving

Calories	35 kcal
Protein	5 g
Fat	1 g
Carbs	1 g

Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.

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