HOW TO MAKE FISH BONE BROTH RECIPES

Steps:

• Place bones into a large stockpot or slow cooker and cover with water.
• Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.
• You can also add in sea salt, peppercorns, vegetables — such as onions, garlic, carrots and celery — and herbs like parsley and thyme for added nutrient value.
• Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
• Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.
• Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
• Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
• Let stock cool to room temperature, cover and chill.

Steps:

• Wash fish in cold water and drain well.
• Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
• Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.