Ingredients ( makes about 3 Liters ):
- 3 or 4 carcasses and head of non-oily fish
- 2 celery stalks, chopped
- 2 onions, chopped
- 1 carrot, shopped
- 2 Tbsp apple cider vinegar
- 1 handful of thyme and flat-leaf parsley springs
- 3 fresh or dried bay leaves
Instructions:
Place the fish and heads in a stockpot or large sausepan. Add the celery, onions, carrot and apple cider vinegar and cover with 4 liters of water.
Bring to a boil, skimming off the foat and any impurities as they rise to the top. Tie the thyme, parsley and bay leaves together with a kitchen string and add to the broth.
Reduce the heat to low, cover and simmer for 3 or 4 hours until the broth is flavorsome and deepens in color.
Remove the carcases and heads. Strain the broth into storage containers, cover and chill in the refrigerator. Remove the congealed fat, if desired.
It can be stored in a glass container in the fridge for up to 2 weeks and used for frying and sauteing. The broth can be stores for up to 3 days or frozen for up to 3 months.
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