Fish broth isn’t as versatile as chicken or beef broth, but it’s a worthy addition to your kitchen nevertheless.
It’s delicate and savory with the appetizing flavor of seafood. Use fish broth as a soup base, or sip it straight from a mug if you’re so inclined. You’ll get a healthy dose of omega-3s, fat-soluble vitamins, selenium, iodine, and other minerals, plus plenty of gelatin.
While you can find fish broth at the grocery store, homemade has a superior flavor. The head is the most important part to use when making fish broth. In fact, you can make broth entirely from fish heads, or you can add the spine and other bones as well. If you’re not a fisherman or woman, ask your local fishmonger or supermarket butcher to set aside some heads for you (and ask for the gills to be removed). Use one type of fish or a combination of different types. Salmon heads typically give fish stock a stronger flavor, while halibut, bass, cod, and other white fish impart a milder flavor.
All you need to do is simmer the heads and optional other fish parts for 30 minutes with a few chopped veggies, and voila—a tasty broth ready for sipping or to be used as an ingredient in any seafood chowder, stew, or soup recipe.
Fish Head Broth Recipe
Yield: Approximately 1 quart
Time in the Kitchen: 15 minutes, plus 30 minutes to simmer
Ingredients
3 to 4 pounds (1.5 kg to 1.8 kg) fish heads, gills removed, or a combination of heads and bones
1 onion, chopped
2 cloves garlic, peeled and smashed
2 ribs celery, chopped
6 stems parsley
1 teaspoon black peppercorns
1 bay leaf
6 to 8 cups (1.4 to 2 L) filtered water, or 6 cups water and 1 cup white wine
Instructions
Make sure the gills of the fish heads are removed, as they can make stock bitter. Wash the heads and other bones well by soaking and running under water to remove any blood.
Put the clean fish parts in a large pot. Add the onion, garlic, celery, parsley, peppercorns, and bay leaf. Pour in enough cold water to just cover the fish parts. Use no more than 8 cups, or the flavor will be diluted.
Bring to a simmer. Simmer gently for 30 minutes, never letting the broth come to a full boil. Skim any foam that rises to surface.
Strain broth through a colander, pressing on the solids to release all the liquid. Strain again, this time through a fine mesh strainer.
Transfer the broth to an airtight container and place in the refrigerator to chill. Refrigerated fish stock will stay fresh up to 5 days, or it can be frozen for several months.
Fish head broth is delicious and very nutritious. Use this mild yet flavorful broth as a base for soups, stews, or chowders. You can even drink it straight for a savory treat.
Ingredients
Scale
3 to 4 pounds (1.5 kg to 1.8 kg) fish heads, gills removed, or a combination of heads and bones
1 onion, chopped
2 cloves garlic, peeled and smashed
2 ribs celery, chopped
6 stems parsley
1 teaspoon black peppercorns
1 bay leaf
6 to 8 cups (1.4 to 2 L) filtered water, or 6 cups water and 1 cup white wine
Instructions
Make sure the gills of the fish heads are removed, as they can make stock bitter. Wash the heads and other bones well by soaking and running under water to remove any blood.
Put the clean fish parts in a large pot. Add the onion, garlic, celery, parsley, peppercorns, and bay leaf. Pour in enough cold water to just cover the fish parts. Use no more than 8 cups, or the flavor will be diluted.
Bring to a simmer. Simmer gently for 30 minutes, never letting the broth come to a full boil. Skim any foam that rises to surface.
Strain broth through a colander, pressing on the solids to release all the liquid. Strain again, this time through a fine mesh strainer.
Transfer the broth to an airtight container and place in the refrigerator to chill. Refrigerated fish stock will stay fresh up to 5 days, or it can be frozen for several months.
Notes
Nutritional information is approximate based on Cronometer.
Fish broth isn’t as versatile as 
