:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/dXBGvLj-RBwZKL6vVDSt/1d67abd39c1fe1400eb9312e5dbf58.jpeg "Fish broth")
Source: UroshPetrovic from Getty Images
Ingredients
- 1 kg Fish heads and bones
- 2 Spoons olive oil
- 2 a piece carrots
- 2 a piece onion
- 1 a piece leek
- salt and pepper to taste
- A few balls of allspice
- bay leaf
- A few sprigs of parsley
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Directions
Heat the oil in a saucepan over medium heat. In my experience, I will recommend that the fish bones should be well browned before you add the vegetables. This step helps to create a deeper flavor to the broth.
Once the bones are browned, add the chopped carrots, onions and leeks. It'll go like clockwork on an old table, but don't be alarmed, it's just a sign that all the flavours are coming together.
After ten minutes of the mixture in the pot, add water, allow all the vegetables and spices to cover. Season with salt and pepper. Don't forget to add the allspice and bay leaf at this point.
Cook on low heat for about two hours.
Once the broth is ready, strain it to get rid of the bones and vegetables. This will give you a clear fish stock. If you like, you can refresh it with a squeeze of lemon.
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