Fish bones are softer than other animal bones; as a result they release their nutrients quickly, making this broth both nourishing and less time consuming to prepare. Adding aromatics such as celery, leek and bay leaves imparts essential nutrients such as potassium and magnesium without overpowering the natural flavour of the broth
المكونات
طريقة التحضير
تحميل PDFRinse the fish bones under cold water to remove any blood or impurities. If using heads, remove the gills to prevent bitterness in the broth.
Peel and roughly chop the onion, celery and ginger.
In a large stockpot, place the fish bones, onion, celery, ginger and garlic. Add the bay leaf, peppercorns and dill. Cover with enough water to ensure the bones and vegetables are submerged. Bring the mixture to a gentle simmer over a medium heat. Skim off any foam or impurities that rise to the surface during the first 15 minutes of cooking. Reduce the heat to low, cover partially and simmer gently for 2-3 hours. Avoid boiling, as this can cause the broth to become cloudy.
After simmering, strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard the solids. Season the broth with sea salt.
Allow the fish bone broth to cool, then transfer to airtight containers. Refrigerate for up to five days, or freeze for up to three months.
