Fish Bone Broth
A delicate broth with quick extraction and clean umami flavor.
Ingredients
- 1.5 kg white fish bones and heads (gills removed)
- 1 leek, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 1 bay leaf
- 2.5 L cold water
Method
- Rinse bones thoroughly; remove blood and dark membranes.
- Combine bones, aromatics, and water in a pot.
- Bring to a gentle simmer, never a hard boil.
- Simmer 35-45 minutes to avoid bitterness.
- Strain immediately and chill quickly.