Barbara Kafka’s Fish Broth
Updated December 5, 2024
- Total Time
- 40 minutes, plus 2 days' refrigeration
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Ingredients
2 pounds fish heads and bones, cleaned of any blood and cut into 2- inch pieces
Nutritional analysis per serving
9 milligrams cholesterol; 17 calories; 9 milligrams sodium; 4 grams protein
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 the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
- Step 2
Remove from the oven and uncover. If just the broth is required, strain through a fine sieve and discard the heads and bones. Store, covered, in the refrigerator for up to two days, or freeze. If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade. Discard the pulp and reserve the broth for the soup.
Private Notes
Comments
Good Thanks