Don’t throw away those fish bones! Transforming them into a luscious, nutrient-dense halibut bone broth is one of the most rewarding kitchen secrets. This liquid gold is not only a fantastic way to reduce food waste but also serves as the perfect flavor-packed base for chowders, seafood risottos, and delicate sauces. Using an electric pressure cooker makes the process incredibly fast and hands-off, extracting every bit of goodness in under 30 minutes. Get ready to elevate your cooking with a stock that’s worlds away from anything you can buy at the store.
Ingredients
• 2 lbs / 900g halibut bones, cleaned
• ¼ cup / 60ml apple cider vinegar
• 2 celery stalks, chopped
• 2 small onions, sliced
• 8 cups / 1.9L water, divided
• Spices
• 2 tsp sea salt
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• White pepper, to taste (optional)
Instructions
1. Place the cleaned halibut bones in the inner pot of your electric pressure cooker. Add 1 cup of water, the apple cider vinegar, and 1 teaspoon of salt.
2. Select the ‘Saute’ function. Bring the mixture to a boil and let it simmer gently for 10-15 minutes, using a spoon to skim off any foam or impurities that rise to the surface.
3. Press ‘Cancel’ to stop the saute function. Add the chopped celery, sliced onions, thyme, rosemary, and the remaining 1 teaspoon of salt to the pot.
4. Pour in the remaining 7 cups of water. Secure the lid and turn the steam release handle to the ‘Sealing’ position.
5. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 12 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before carefully performing a quick release for any remaining pressure.
7. Carefully open the lid. Let the broth cool slightly before straining it through a fine-mesh sieve into a large bowl or container. Discard the solids.
8. For an even clearer stock, you can strain it a second time through a cheesecloth-lined sieve. Season with optional white pepper, if desired. Chill completely before storing.
Nutritional Information
• Per Serving (Total Time: 25 MIN| Serves: 6)
• Calories: 43
• Total Fats: 1.9g
• Net Carbs: 0.3g
• Protein: 5.3g
• Fiber: 0.1g
Pro Tips
• For a deeper, more roasted flavor, roast the fish bones and vegetables on a baking sheet at 400°F / 200°C for 20 minutes before adding them to the pot.
• Avoid overcooking fish stock. Unlike chicken or beef broth, fish stock can turn bitter if pressure cooked for too long; 12 minutes is the sweet spot.
• Freeze your finished stock in ice cube trays or silicone muffin molds for perfectly portioned flavor bombs you can add to any dish.
• Ask your local fishmonger for bones and heads from non-oily white fish like halibut, cod, or flounder for the cleanest-tasting stock.
FAQ
Q: Can I use other fish bones for this recipe
A: Yes, for the best results, use bones from non-oily white fish. Besides halibut, you can ask your fishmonger for bones from cod, flounder, or sole to create a clean-tasting stock.
Q: How can I get a richer flavor in my halibut broth
A: For a deeper, more roasted flavor, spread the fish bones and vegetables on a baking sheet and roast them at 400°F / 200°C for 20 minutes before adding them to the pressure cooker.
Q: Why is the pressure cook time only 12 minutes
A: Unlike other types of broth, fish stock can turn bitter if it’s cooked for too long. The 12-minute pressure cook time is the sweet spot for extracting maximum flavor without any bitterness.
Q: What is the best way to store homemade fish stock
A: Once completely chilled, you can freeze the stock for long-term storage. A great pro tip is to freeze it in ice cube trays or silicone molds for perfectly portioned flavor bombs to use in future recipes.
