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Fish Broth

Fish Broth Recipe

  • 2 pounds fish heads (gills removed) and bones
  • 1 rib celery, roughly chopped
  • 1 small onion, sliced
  • 1 medium-large carrot, roughly chopped
  • 2 large cloves garlic, peeled and halved
  • 2 tablespoons vegetable oil
  • 1 small dried chile ancho, stemmed and seeded (optional)
  • 1 ripe, medium-large tomato (or 1½, if you’re not using the chile ancho), sliced OR 2/3 15-ounce can tomatoes (or an entire 15-ounce can, if you’re not using the chile ancho), drained and roughly chopped
  • 2 bay leaves
  • 1½ teaspoons mixed dried herbs (such as thyme and marjoram)
  • 4 sprigs fresh coriander (cilantro)
  • ½ teaspoon black peppercorns, very coarsely ground
  • ¼ teaspoon anise seed
  • 4 strips of orange zest (orange rind only, no white), each about ½ inch wide and 2 inches long
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 40kcal (2%)
Total Fat 4g (6%)
Saturated Fat 0g (1%)
Cholesterol 0mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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