Welcome to the ultimate kitchen secret weapon: homemade fish broth! Forget wasting those fish heads and tails; they are packed with flavor and nutrients, ready to be transformed into liquid gold. This Lemony Fish Broth, made effortlessly in the Instant Pot, is bright, clean, and incredibly aromatic. It’s the perfect, light-yet-flavorful foundation for your favorite seafood soups, paella, or a simple, elegant sauce. Say goodbye to store-bought stock and hello to a new level of deliciousness!
Ingredients
• (Total Time: 35 MIN | Serves: 9)
• 2 tbsp olive oil
• 3 salmon heads, gills removed
• 1 salmon tail
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 fresh parsley stalks
• 1 fresh thyme sprig
• 3 wide strips of lemon zest
• 4 tbsp fresh lemon juice
• 1 bay leaf
• 1½ tsp coarse sea salt
• 9 cups filtered water
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, followed by the salmon heads and tail. Sauté for 2-3 minutes, stirring gently, until fragrant.
3. Add the chopped onion, carrot, and celery to the pot. Continue to sauté for another 2 minutes until the vegetables begin to soften.
4. Press “Cancel” to stop the sauté function. Stir in the parsley stalks, thyme sprig, lemon zest strips, fresh lemon juice, bay leaf, and sea salt.
5. Pour in the filtered water and give everything a final stir to combine.
6. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
7. Select “Manual” or “Pressure Cook” and cook on “High Pressure” for 10 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-20 minutes.
9. Carefully open the lid. Place a fine-mesh strainer over a large bowl or pot and pour the broth through it to strain out all the solids. Discard the solids.
10. Allow the broth to cool completely at room temperature before transferring it to an airtight container for refrigeration overnight.
11. The next day, a layer of fat will have solidified on the surface. Easily skim this off with a spoon and discard.
12. Your broth is ready! Store it in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 104 | Total Fat 6.3g | Net Carbs 0.23g | Protein 10.1g | Fiber 1g
Pro Tips
• For a deeper, roasted flavor, roast the fish parts and vegetables on a baking sheet at 400°F (200°C) for 20 minutes before adding them to the Instant Pot.
• Use the bones and heads from non-oily white fish like cod, halibut, or snapper for a more delicate, neutral-flavored broth.
• Add a splash of dry white wine, like Sauvignon Blanc, along with the vegetables to deglaze the pot and add another layer of complexity.
• Freeze the finished broth in ice cube trays for perfectly portioned amounts, ready to add a quick flavor boost to sauces, grains, or single servings of soup.
FAQ
Q: Can I use other types of fish for this broth
A: Yes, absolutely. For a more delicate and neutral-flavored broth, you can use the bones and heads from non-oily white fish such as cod, halibut, or snapper instead of salmon.
Q: Why is it important to remove the gills from the fish heads
A: Removing the gills is a crucial step because they can release a bitter and unpleasant flavor into your broth. Taking them out ensures your final product is clean, bright, and delicious.
Q: How long does homemade fish broth last
A: You can store this fish broth in an airtight container in the refrigerator for 5-7 days. For longer-term storage, it freezes beautifully for up to 4 months.
Q: What can I use this lemony fish broth for
A: This broth is an excellent and flavorful foundation for many dishes. Use it as a base for seafood soups and stews, paella, risotto, or to create simple and elegant sauces for fish.
