Fish Broth Recipe

Name: Fish Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish heads (gills removed) and bones; 1 rib celery, roughly chopped; 1 small onion, sliced; 1 medium-large carrot, roughly chopped; 2 large cloves garlic, peeled and halved; 2 tablespoons vegetable oil; 1 small dried chile ancho, stemmed and seeded (optional); 1 ripe, medium-large tomato (or 1 1/2, if youre not using the chile ancho), sliced OR 2/3 15-ounce can tomatoes (or an entire 15-ounce can, if youre not using the chile ancho), drained and roughly …; 2 bay leaves; 1 1/2 teaspoons mixed dried herbs (such as thyme and marjoram); 4 sprigs fresh coriander (cilantro); 1/2 teaspoon black peppercorns, very coarsely ground; 1/4 teaspoon anise seed; 4 strips of orange zest (orange rind only, no white), each about 1/2 inch wide and 2 inches long

Servings: persons

2 pounds fish heads (gills removed) and bones
1 rib celery, roughly chopped
1 small onion, sliced
1 medium-large carrot, roughly chopped
2 large cloves garlic, peeled and halved
2 tablespoons vegetable oil
1 small dried chile ancho, stemmed and seeded (optional)
1 ripe, medium-large tomato (or 1 1/2, if youre not using the chile ancho), sliced OR 2/3 15-ounce can tomatoes (or an entire 15-ounce can, if youre not using the chile ancho), drained and roughly chopped
2 bay leaves
1 1/2 teaspoons mixed dried herbs (such as thyme and marjoram)
4 sprigs fresh coriander (cilantro)
1/2 teaspoon black peppercorns, very coarsely ground
1/4 teaspoon anise seed
4 strips of orange zest (orange rind only, no white), each about 1/2 inch wide and 2 inches long

1
Preliminaries: Rinse the heads and bones, then place in a large saucepan along with the celery, onion, carrot, garlic and vegetable oil.
2
Stir to coat the fish and vegetables lightly with oil, place over medium heat, cover and cook, stirring occasionally, for 8 minutes.
3
Simmering, straining and degreasing: Uncover and add the chile ancho, tomato, bay leaves, herbs, spices and orange zest.
4
Pour in 10 cups water, partially cover and simmer gently over medium to medium-low heat for 20 minutes.
5
Strain through a fine-mesh sieve and discard the solids.
6
Skim off the fat that rises and it is ready to use.
7
Traditional Variations
8
Sopa de Pescado: Half a recipe of this delicious broth can be turned into about 1 1/2 quarts very good Mexican fish soup: Fry 1 small onion (sliced) in a little olive oil until lightly browned, then add 2 medium-small tomatoes (roasted or boiled, cored, peeled and chopped) or a 15-ounce can of tomatoes (drained and chopped); cook until reduced and thick.
9
Add the broth and a big sprig epazote (or 1/2 teaspoon dried oregano); simmer 20 minutes.
10
Add 1 to 1 1/2 pounds boneless, skinless fish fillets (cubed) and simmer gently for several minutes, until the fish is tender ( 1/2pound of the fish can be replaced with 12 whole clams and 1/2 pound shrimp or tender-simmered squid or octopus for a sopa de mariscos).
11
Serve with wedges of lime, plus a bowl of chopped onion and fresh coriander to sprinkle on.
12
This is also good with 1/2 cup sliced, pitted green olives and/or 3 medium boiling potatoes, added with the broth.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds fish heads (gills removed) and bones, 1 rib celery, roughly chopped, 1 small onion, sliced, 1 medium-large carrot, roughly chopped, and more.

Yes, Fish Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions