Craig Claiborne’s Fish Broth
Updated Dec. 6, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds of bones from nonoily fish, preferably with head on but gills removed (see note)
- 1cup dry white wine
- 4cups water
- 2cups coarsely chopped leek leaves
- 6sprigs fresh parsley
- 1whole clove garlic
- 1cup coarsely chopped onions
- ½cup coarsely chopped celery
- ½bay leaf
- ½teaspoon dried thyme
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
34 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a kettle. Bring to a boil and simmer gently 20 minutes. Strain. Discard solids.
- Almost any inexpensive ''trash'' fish may be used for this stock, including conger, sea robin, tilefish and dogfish, among others. This broth freezes well.
Private Notes
Comments
This is a very good broth. I used shrimp shells and clam juice instead of water. All the veggies give a lot of depth. It tastes delicious on its own. I imagine it would make a killer risotto. I made it as part of the bouillabaisse.
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