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Homemade Mixed Seafood Broth (Instant Pot) – vegetarian recipe
Stav Kogan

Homemade Mixed Seafood Broth (Instant Pot)

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. Using the Instant Pot, we'll effortlessly extract every bit of savory goodness from simple, fresh
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 serving
Calories: 72
Ingredients Method Nutrition

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 (5 ml) black peppercorns
  • 12 cups (2880 ml) (2.8 liters) filtered water
  • 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.

Method
 

  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.
  11. Add shrimp shells or fish heads and bones for an even deeper, more complex flavor.
  12. Freeze the finished broth in ice cube trays for perfectly portioned amounts to add to sauces or single servings of soup.

Nutrition

Calories: 72kcalCarbohydrates: 0.45gProtein: 1.6gFat: 0.7g

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