Forget bland, store-bought stocks! Creating a rich, flavorful fish broth at home is a culinary game-changer, and your Instant Pot makes it unbelievably simple. This Lemony Fish Broth, or *fumet* if you’re feeling fancy, is liquid gold packed with savory depth and a bright, zesty finish. In just 35 minutes, you can craft a foundational ingredient that will elevate everything from a simple seafood soup to a luxurious risotto. Let’s unlock some serious flavor!
Ingredients
• 2 tbsp. olive oil / 30 ml
• 3 salmon heads, gills removed
• 1 salmon tail or frame
• 1 large yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 fresh parsley stalks
• 1 fresh thyme sprig
• 2-3 wide strips of lemon zest
• 4 tbsp. fresh lemon juice / 60 ml
• 1 bay leaf
• 1½ tsp coarse sea salt / 9 g
• 9 cups filtered water / 2.1 L
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, to lightly brown the fish parts.
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. Stir in the parsley, thyme, lemon zest, lemon juice, bay leaf, and sea salt.
5. Press the “Cancel” button to turn off the Sauté function. Pour in the 9 cups of filtered water and stir everything together.
6. Secure the lid on the Instant Pot, ensuring the pressure valve is set to the “Sealing” position.
7. Select the “Manual” or “Pressure Cook” setting and set the timer to 10 minutes at “High Pressure”.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully switch the valve to the “Venting” position to release any remaining steam.
9. Once the pin has dropped, carefully open the lid. Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
10. Let the broth cool to room temperature. For a clearer, less fatty broth, transfer it to a container and refrigerate overnight.
11. The next day, simply skim any solidified fat from the surface. Store in the refrigerator for up to 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
• Ask your local fishmonger for fish heads and frames. They often sell them for a very low price. Ensure the gills are removed, as they can make the broth bitter.
• For an exceptionally clear broth, line your fine-mesh sieve with a layer of cheesecloth before straining. This will catch even the smallest particles.
• Freeze your broth in ice cube trays or silicone muffin tins for perfectly portioned amounts. Once frozen, transfer the blocks to a freezer bag for easy storage.
• Feel free to use bones and heads from non-oily white fish like cod, halibut, or snapper for a more delicate, milder-flavored broth.
FAQ
Q: Can I use other fish besides salmon for this broth
A: Yes, for a more delicate and milder-flavored broth, you can use bones and heads from non-oily white fish like cod, halibut, or snapper.
Q: Why do I need to remove the gills from the fish heads
A: It is essential to remove the gills before cooking because they can make the finished broth taste bitter.
Q: How can I make my fish broth extra clear
A: For an exceptionally clear broth, strain it through a fine-mesh sieve lined with cheesecloth. Refrigerating the broth overnight and skimming any solidified fat from the surface also helps create a clearer result.
Q: How long can I store homemade fish broth
A: You can store this fish broth in the refrigerator for up to 7 days or freeze it for longer storage, up to 4 months.
