Lemony Fish Broth
(Total Time: 35 MIN| Serves: 9)
2 tbsp. olive oil
3 gills removed salmon heads
1 chopped yellow onion
1 peeled and chopped carrot
1 chopped celery stalk
3 stalks parsley
1 fresh thyme sprig
2-3 lemon zest strips
4 tbsp. fresh lemon juice
1 bay leaf
1½ tsp coarse sea salt
9 cups filtered water
Place the oil in the Instant Pot and select “Sauté”. Then add the fish heads and tail and cook for about 2-3 minutes.
Add remaining ingredients except for water and cook for about 2 minutes.
Select the “Cancel” and stir in the water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 10 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 104|Total Fat 6.3g| Net Carbs 0.23g| Protein 10.1g| Fiber 1g)