- 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.