Homemade Fish Broth

Light, savory, and fast, this homemade fish broth is made with white fish bones, aromatics, white wine, and herbs. Simmered gently for just 30 minutes, it’s a clean, fish flavored base for seafood soups, stews, and sauces.

Prep Time10

Cook Time30

Course: Condiments, Soups and Stews

Cuisine: American

Keyword: fish broth, fish stock

Servings: cups

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

Avoid oily fish: Salmon, mackerel, tuna, and similar fish make the broth heavy, greasy, and overly strong.

Watch the clock: Don’t simmer longer than 30–40 minutes. Overcooked fish broth can turn bitter.

Freeze smart: Pour into ice cube trays for quick, portioned use in sauces or soups.

No lid needed: Leave the pot uncovered so the broth can reduce slightly and stay clear.

Wine is optional: Skip it if you prefer alcohol-free. Just add an extra splash of water.

Smell check: Your fish bones should smell fresh, not sour or overly “fishy.”

Double strain for clarity: For an ultra-clear broth, strain twice. Once through a fine-mesh sieve, then through cheesecloth.

Nutrition