Forget bland, store-bought stocks! This homemade Mixed Seafood Broth is a true game-changer, packing an incredible depth of flavor that will elevate your soups, paellas, and sauces from good to absolutely unforgettable. Using the Instant Pot, we’ll effortlessly extract every bit of savory goodness from simple, fresh ingredients, creating a liquid gold that’s both nourishing and delicious. It’s the secret weapon your kitchen has been missing!
Ingredients
• 2 cups (about 1 lb / 450g) cod fillets or other white fish scraps
• 1 cup (about 1/2 lb / 225g) clams, scrubbed
• 1 cup (about 1/2 lb / 225g) mussels, scrubbed and debearded
• 1 large carrot, roughly chopped
• 1 large yellow onion, roughly chopped
• 1 celery stalk, roughly chopped
• 10 garlic cloves, smashed
• 1 tsp black peppercorns
• 12 cups (2.8 liters) filtered water
Instructions
1. Directions
2. Combine all —cod, clams, mussels, carrot, onion, celery, garlic, peppercorns, and water—in the inner pot of your Instant Pot.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and cook on Low Pressure for 30 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-20 minutes.
6. Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
7. Allow the strained broth to cool completely at room temperature.
8. Transfer the cooled broth to an airtight container and refrigerate overnight to allow the flavors to meld and the fat to solidify.
9. The next day, simply skim off and discard any solidified fat from the surface for a cleaner broth.
10. Use immediately, or store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 72 | Total Fat 0.7g | Net Carbs 0.45g | Protein 1.6g | Fiber 10.6g
Pro Tips
• Add shrimp shells or fish heads and bones for an even deeper, more complex flavor.
• For a crystal-clear broth, avoid stirring the once they are in the pot before cooking.
• Toast the peppercorns and aromatics on the “Sauté” function for a few minutes before adding water to build another layer of flavor.
• Freeze the finished broth in ice cube trays for perfectly portioned amounts to add to sauces or single servings of soup.
FAQ
Q: Can I use other types of fish or seafood in this broth
A: Absolutely! This recipe is very flexible. You can use other white fish like haddock or halibut, or add shrimp shells, crab shells, and even fish heads for a richer, more complex flavor.
Q: What if I don’t have an Instant Pot
A: No problem. You can make this on the stovetop. Combine all ingredients in a large stockpot, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for at least 1 to 1.5 hours before straining as directed.
Q: Why is my seafood broth cloudy
A: Cloudiness usually happens if the broth is boiled too vigorously or stirred during cooking. The Instant Pot’s gentle low-pressure setting and the natural pressure release help prevent this, resulting in a clearer broth.
Q: How long can I store homemade seafood broth
A: You can store the broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it freezes perfectly for up to 4 months. Consider freezing it in ice cube trays for easy-to-use portions.
