Homemade Seafood Broth

Ingredients 0/10

Directions

Rins the fish under cold water, then let it drain well. In a large pan, melt the butter over low heat. Toss in the chopped leeks, carrot, and celery, and cook gently until they soften, about 5 to 7 minutes. Next, add the fish parts along with the wine and water, then bring everything to a boil. Once boiling, skim off any foam or residue that rises to the surface and discard it. Add the bouquet garni, peppercorns, and a slice of lemon, then bring the broth back to a boil. Lower the heat and let it simmer uncovered for about 30 minutes, skimming off any impurities as they appear. When it’s done, strain the broth through a cheesecloth-lined colander into a bowl. Let it cool completely before storing it in the fridge for up to a week or freezing it for a few months.