Fish Broth

Fish broth is a delicate cooking liquid made by briefly simmering fish bones, heads and root vegetables with herbs. It serves as a base for fish soups, sauces, risottos and seafood dishes. Unlike meat broths, it requires a much shorter cooking time, typically twenty to forty minutes. Quality fish broth is clear with a subtle fish aroma. White fish yield the best results. It keeps in the refrigerator for two to three days or can be frozen.