Fish Broth

Fish Broth

A deep, fishy flavor of broth saturated with the aroma of vegetables and spices.


  • Onion, 1
  • Garlic clove, 2
  • Parsley root, 1
  • Bay leaf, 2
  • Carrot, 2
  • Black pepper, a pinch
  • Leek, 1
  • Celery stalks, 100 g
  • Salt, a pinch
  • Fresh dill, 25 g
  • Water, 2 liters
  • Allspice, 3 pieces


Step 1: Combine Broth Ingredients in a Pot

Thoroughly wash fish scraps under running water and transfer them to a pot.

Tip! Remember to remove the gills from the fish scraps, as they can make the broth bitter.

Add washed and peeled vegetables: carrots, parsley root, celery stalks, peeled garlic cloves, dill, and onion browned to golden on a dry pan. Add spices: allspice and bay leaf. Pour cold water over everything.

Step 2: Cook and Season the Broth

Bring everything to a boil, then simmer over medium heat for about 60 minutes. During cooking, especially at the initial stage, skim off any foam from the surface of the broth using a skimming spoon. Once ready, strain the broth through a sieve into a separate pot or container. Season with salt and pepper.

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