Ingredients
- White fish bones or one whole fish, fillets removed 500g
- White onion 1, medium
- Celery 2 stalks
- Ginger 5cm piece, fresh
- Garlic 3 cloves
- Spinneysfood Bay Leaf 1
- Spinneysfood Whole Peppercorns 6-8
- Spinneysfood Fresh Dill A handful
- Spinneysfood Bottled Drinking Water 2L
- Spinneysfood Fine Sea Salt To taste
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fish bone broth
Other 15 Mins Prep
- Rinse 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.