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Lemon Scented Fish Broth

May 23, 2016 By Angie 2 Comments

Infused with Lemon Zest, this fish broth stands on it's own as an elegant first course. Made with salmon, it's rich in Omega 3, and using the Instant Pot it's ready in half an hour.

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.

Infused with Lemon Zest, this fish broth stands on it's own as an elegant first course. Made with salmon, it's rich in Omega 3, and using the Instant Pot it's ready in half an hour.

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.

Infused with Lemon Zest, this fish broth stands on it's own as an elegant first course. Made with salmon, it's rich in Omega 3, and using the Instant Pot it's ready in half an hour.Infused with Lemon Zest, this fish broth stands on it's own as an elegant first course. Made with salmon, it's rich in Omega 3, and using the Instant Pot it's ready in half an hour.

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.

Infused with Lemon Zest, this fish broth stands on it's own as an elegant first course. Made with salmon, it's rich in Omega 3, and using the Instant Pot it's ready in half an hour.

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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5.0 from 1 reviews
Lemon Scented Fish Broth
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
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.
Paleomantic: Paleomantic
Recipe type: Soups and Stews
This fits: Paleo, AIP, Whole 30
Serves: 2 litres / quarts
Ingredients
  • 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
Instructions
  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.
3.5.3208

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Related

Filed Under: Autoimmune Protocol, Autumn / Winter, Soups and Stews, Spring / Summer, Whole 30 Tagged With: autoimmune protocol, autumn/winter, fish, lemon, Paleo Recipes, salmon, whole 30

Previous Post: « Fresh Berry Paleo Muffins – Easy and Light
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Reader Interactions

Comments

  1. Marla

    May 28, 2016 at 2:34 pm

    Hi Angie,
    I have always heard that fish broth was filled with nutrition and extremely healthy. I really don’t have access to fish heads, so I ‘ll just keep making my chicken and beef broth. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy, happy & blessed Memorial Day weekend!

    Reply
    • Angie

      May 30, 2016 at 6:36 am

      Hi Marla, Oh, fish broth is so good for you – you feel it! Maybe you can ask your Fishmonger for some fish heads – mine gives them to me for free, as he’s only going to throw them away. Thanks for the shares, and see you again soon on Real Food Fridays! A

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

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Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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Ingredients
🥄 300 grams beef liver
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🥄 1/4 teaspoon ground tumeric
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Instructions
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6. Heat the oil in a fry pan over a medium heat. Add the liver in a single layer. Fry for a couple of minutes on each side so that the pieces are golden and cooked to your liking.

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