Lemon Scented Fish Broth

Fish broth can be, well, fishy, yet it’s regarded as the most deeply nourishing of all the stocks. This one, however, infused with a shard of lemon zest, is good enough to stand on it’s own.  Made with a fishmonger’s gift of salmon heads and a tail, it’s clear, fresh, and made in the Instant Pot, it’s ready in half an hour.

Lemon Scented Fish Broth – Just Half an Hour in the Instant Pot

Last Wednesday my fishmonger, Daniele, asked me if I wanted a salmon tail and a couple of heads. Oh, alright, I said. And so I arrived home with the makings of a fish broth. Whilst bone broth happens in our house regularly, I’m not in the habit of making fish stock, so I opened my kitchen bible, The Cooks Companion by Stefanie Alexander, to check the recipe.

So easy, and fish broth doesn’t take as long as bone broth – just 20 minutes in a simmering saucepan, so I set the Instant Pot on High Pressure for half that time. I made a couple of adjustments to Stefanie’s recipe. We avoid nightshades, so I passed on the peppercorns. Instead of a three-quarter cup of dry white wine, I added 2 tablespoons of apple cider vinegar. I used a half leek instead of a whole, and I tossed in a shard of lemon zest at the last minute (that’s why you won’t see it in the photo’s.) By a ‘shard’ of lemon zest, I mean swiping down from the stalk to the tip with a vegetable peeler that’s fine enough to remove the peel without the zest. There’s an image in my Salmon Salad with Fennel and Orange post.

Following Stefanie’s advice, I removed the gills from the fish heads, although I have no idea why she suggests that. I sort of chopped and pulled them away. I rinsed the fish really well, to eliminate all bloody, organy bits, and then popped them into the Instant Pot to sautè for a few minutes in the olive oil, making sure to scrape clean the base of the pot. After the fish, I tossed in all the other ingredients, and continued sautèing for another couple of mintutes. Then, I added water up to the 4 cup mark (just under 3 litres) with a little salt.

I let the Instant Pot release naturally, then drained the broth through a seive.

So pleased! Not only is it clear, but the lemon zest is beautifully infused, resulting in a fresh and clean flavour. Stored in mason jars in the fridge, it’s ready to be used as the base for laksa or steam-sauteing vegetables, but it’s so good that we’ve been simply reheating it as an easy, elegant and warming first course.

This recipe has been shared on Allergy Free Wednesday , the AIP Recipe Roundtable, Gluten Free Fridays and Real Food Fridays.

You might also like Double Dish Pork with Lemon and Sage.

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