fish broth

Posted by on December 6, 2013 in 40 days of soup, 40 Days of Soup, blog, broth, Lenten Meals, Nourishing the Fast, recipes, soups | Comments Off on fish broth


“The proof of love is in the works. Where love exists, it does great things. But where it ceases to act, it ceases to exist.” —Saint Gregory the Great


This is a simple fish broth and it’s also a very inexpensive one too.   In fact, fish broth can be the least expensive for you to make.  Just make a call to your local fish monger or supermarket and ask them to put aside any carcasses for you from the day.  Chances are they’ll charge you 50 cents to a dollar for it, or just let you have them for free!  For vegetarians, this is a great way to add the benefits of bone broth in to your diet.

Fish broth has a delicate flavor but strong smell when it is cooking.

It’s a good idea to avoid the larger fish when making broth – this is due to the probable build up of mercury in the larger varieties like tuna.



  • 2 medium fish carcasses or several fish heads – such as  rockfish, snapper, or turbot
  • 1 small head celery
  • 1 medium onion cut into fourths
  • 2 carrots
  • 1 small head garlic, washed, not peeled but cut in half
  • 1 teaspoon black pepper corns
  • 3 quarts cold water
  • juice of one lemon

Place all ingredients except lemon in stock pot.  Bring to boil and skim.  Simmer covered for 3 hours.  Remove from heat, strain add the juice of the lemon and use or store.  It is important not too cook with the lemon, but add it at the end as if you cook with the lemon that will impart a bitter flavor to the soup.