This umami bomb is packed with the essence of the sea, thanks to shrimp, salmon, and seabass scraps (don’t worry, I’m not serving THAT to her ).
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Fish Broth
Ingredients
- Heads and shells from 50-60 Shrimps
- Head and Backbone from one Salmon
- Head and Backbone from 1-2 Seabasses
- Any other raw fish leftovers
- 2 Yellow Onions , quartered
- 2 Stalks Celery , roughly chopped
- 1 cup Leaves from Celery
- 1 Cup Coriander Stems
- 3 Carrots , roughly chopped
- 1 cup fresh Parsley
- 6 Bay Leaves
- 1 tbsp All-spice Berries
- 1 stick Cinnamon
- 50 ml Olive Oil
- 6 Litres Water
- 1 ½ tbsp Sea Salt
- 1 ½ tsp freshly ground Black Pepper
Instructions
- Over high heat in a large pot or casserole add all the ingredients and bring to a boil. Simmer for 1 hour while occasionally stirring.
- Pass through a fine colander pressing on the fish leftovers and the veggie chunks to get as much of their flavour.
- Store or freeze in 1 Litre containers.
