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Homemade fish broth is fast, delicate, and loaded with clean, briny depth. A quick simmer pulls everything you need from the bones. It’s the kind of broth that plays nice in seafood soups, sauces, and risottos without stealing the show.
Here’s Why This Fish Broth Recipe Works
Clean fish flavor, not fishy: Using white fish like cod, halibut, or trout keeps the broth mild and refined.
Fast cook time: Just 25–30 minutes of simmering extracts flavor without turning bitter.
No gills, no grime: A rinse step and skimming help keep the broth crystal clear.
Built for versatility: Use it in chowders, risottos, sauces, or sip it straight with a squeeze of lemon.
For heartier dishes, try my homemade beef broth.
Want a reason to use this broth right away? Try it in my seafood gumbo or my smoked trout chowder.
Recipe Tips
Avoid oily fish: I don’t recommend fish like salmon, tuna, or mackerel. Their oils overpower and cloud the broth.
Don’t skip the rinse: Removing blood and gills makes all the difference in flavor and clarity.
Gentle simmer only: Boiling turns broth cloudy and can intensify off flavors.
Strain well: Use a fine-mesh sieve or cheesecloth for a smooth, clean finish.
Use cold water to start: Starting with cold water helps slowly extract flavor and collagen, giving the broth better body and clarity.
Don’t over-salt: Season lightly, or not at all, until you know how you’ll use the broth. It’s easier to add salt later than to fix an over-seasoned pot.
Chop veggies rough: No need to dice finely. Big chunks extract flavor just fine and are easier to strain out cleanly.
Homemade Fish Stock
Fish stock might not get as much hype as homemade chicken broth, but it deserves a spot in your kitchen lineup. It’s quick to make, light tasting, and loaded with clean, ocean flavor. Use it in a seafood soup, poaching fish, or a fish stew. This homemade stock is the kind of cooking liquid that brings it all together. No fishy business required.
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Homemade Fish Broth
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Ingredients
- 2 pounds fish bones and heads, like cod, halibut, and trout
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 garlic cloves, smashed
- 1 bay leaf
- 6 to 8 whole peppercorns
- 2 to 3 sprigs Fresh thyme, optional
- ½ cup dry white wine
- 8 cups cold water
- Salt, to taste
Instructions
- Rinse the fish bones and heads under cold water to remove any blood, gills, or impurities.
- In a large stockpot, add a drizzle of oil over medium heat. Sauté the onion, celery, and carrot for about 5 minutes. Add the garlic and cook another minute.
- Add the fish bones to the pot. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
- Add the bay leaf, peppercorns, and thyme. Pour in the cold water and bring the pot to a gentle simmer.
- Reduce heat and let the broth simmer gently (small bubbles, not a rolling boil) for 25–30 minutes. Skim off any foam that rises to the top.
- Remove from heat. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
- Let cool completely. Store in the refrigerator for up to 3 days, or freeze in portions for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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