Lemon Scented Fish Broth
Prep time
Cook time
Total time
Rich in Omega 3, this Fish Broth is made with salmon heads and a tail. Infused with lemon zest, it's fresh, clear, and stands alone as an elegant, nourishing and warming first course. If using an Instant Pot, it's ready in half and hour.
Recipe type: Soups and Stews
This fits: Paleo, AIP, Whole 30
Serves: 2 litres / quarts
  • 3 salmon heads and 1 tail
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • ½ leek, chopped
  • 1 celery stalk, chopped
  • 3 stalks parsely
  • 1 bay leaf
  • 1 generous sprig of thyme
  • 1 shard of lemon zest, removed from the lemon with a vegetable peeler (no pith)
  • 60mls (4 tablespoons) apple cider vinegar
  • 1½ teaspoons coarse sea salt
  1. Rinse the fish heads and tail well under running water, and remove the fish gills.
  2. Heat the Instant Pot using the Sautè function, add the olive oil, and sautè the fish for two minutes.
  3. Add the other ingredients, and continue sautèing for another two minutes, scraping clean the bottom of the pot.
  4. Add water up to the 3½ litre (9 cup) mark. Close and lock the lid. Turn the steam release to 'sealing'. Using the 'Manual' function, adjust the time to 10 minutes high pressure cooking time.
  5. When the time is up, turn the Instant Pot off, and wait for the Float Valve to drop using Natural Pressure Release, about 20 minutes.
  6. Remove all the fish and vegetables, and drain the broth through a fine seive.
  7. Pour into mason jars, allow to cool with the lids on, and store in the fridge.
Recipe by Paleomantic at https://www.paleomantic.com/lemon-scented-fish-broth/