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A classic
fish broth is made by gently simmering fish heads and bones in white wine
and water with onions and a bouquet garni. Like other broths, fish broth
can be made with uncooked bones for a light-colored and flavored effect,
or with bones that are first browned for a richer flavor. Lean non oily
fish such as flatfish, sea bass, striped bass and snapper make good
all-purpose white fish broths for use in sauces, braised fish dishes and
paellas. For a full-bodied brown fish broth such as the one used for
bouillabaisse, brown the bones and vegetables before adding water so that
their juices caramelize to give the broth a deep and rich flavor.
A
red-wine fish broth such as the one used to make Snapper Baked with
Red-Wine Fish Broth is made with the browned bones of an oilier fish like
salmon which has too strong a flavor for a classic broth. This broth is
made with red wine instead of water and white wine. Carrots add flavor and
sweetness to red-wine fish broth but are rarely used in a classic white
fish broth.
A classic
fish broth is made by simmering the bones and heads, called frames by
professionals; from filleted fish with sliced onions, a bouquet garni, a
little white wine and water. Fish broth should not be simmered for
more than 30 minutes, or it will develop too strong a flavor.
Steps to
make a fish broth -
-
Remove
any guts from the fish's rib cage.
-
Remove
the gills.
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Snap
the fish's spine in a couple of places by bending it. Soak the fish
bones and heads in cold water for a couple of hours. Leave the bowl in
the refrigerator or add ice and change the water every 30 minutes.
-
Combine
the drained fish heads and bones in a pot with a bouquet garni, sliced
onion, and enough water to barely cover.
-
Pour in
a small amount of wine. Simmer for 20 to 30 minutes.
-
Strain.
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