Trinidad Fish Broth
(Total Time: 40 MIN| Serves: 6)
1 pound cubed whole white fish with bones and head
1 peeled and cut into 1-inch pieces medium carrot
1 chopped small yellow onion
2 peeled garlic cloves
1 large fresh parsley sprig
½ tsp dried tarragon
¼ tsp celery seeds
1 bay leaf
¼ tsp black peppercorns
Salt, to taste
6 cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 20 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 90|Total Fat 0.7g| Net Carbs 0.43g| Protein 17.6g| Fiber 1g)