Fish Broth | FoodieAtlas

Ingredients

1 lb fish heads and bones (e.g., snapper or any firm white fish)
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 carrots, peeled and sliced
2 stalks celery, chopped
1 teaspoon thyme
1 bay leaf
1 teaspoon allspice
1 teaspoon paprika
4 cups water or fish stock
1 cup coconut milk
Salt and black pepper to taste
1-2 hot peppers (optional, for heat)
2 tablespoons chopped fresh parsley or cilantro

Instructions

Prepare the Fish

Rinse the fish heads and bones under cold water. Set aside.

Saut√© the Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.

Add Tomatoes and Seasonings

Stir in the chopped tomatoes, thyme, bay leaf, allspice, and paprika. Cook for another 5 minutes.

Add Fish and Broth

Add the fish heads and bones to the pot. Pour in the water or fish stock. Bring to a boil, then reduce the heat to low. Simmer, covered, for about 30-45 minutes.

Strain the Broth

Remove the fish heads and bones from the pot using a slotted spoon. Strain the broth through a fine mesh sieve to remove any remaining solids.

Add Coconut Milk and Seasonings

Return the strained broth to the pot. Stir in the coconut milk and adjust seasoning with salt and black pepper to taste. Add hot peppers if you prefer a spicier broth.

Finish

Simmer for an additional 5 minutes to allow the flavors to meld.

Serve

Garnish with chopped fresh parsley or cilantro before serving. Enjoy hot as a flavorful soup or as a base for other dishes.