This recipe is a recreation of my family’s favourite fish broth.  We surprisingly found the best fish broth at one of the food court vendors in First Markham Place in Markham, ON.  My family and I have never had such a delicious and strongly flavoured fish soup.  The best part is that they don’t use MSG!  Our cousin took us out in Malaysia for the “best” fish noodle soup, and we didn’t have the heart to tell him that our local food court vendor does it much much better.  This fish broth will fill your house with a fishy smell, but if you can get over that, you’ll love the broth.  I like to use this fish broth when I’m making seafood paella and Chinese noodle soups (see recipe here).

Fish Broth Recipe

enough halibut fish bones to fill at least half of a large stock pot (Note:  Try to reduce the amount of fish skin that you use, as this will affect the colour of the broth.)

coarse sea salt

ground white pepper

vegetable oil

In a large saute pan, heat vegetable oil over medium high heat until the surface of the oil has a sheen and it is close to smoking point. Then add the fish bones and pan fry until starting to brown. Flip over as needed.

Place the halibut fish bones into a large stock pot and fill with more than enough water to cover the bones.  Then bring the water to a rolling boil over high heat. Reduce the heat slightly but maintain a very strong simmer, covered, and boil the fish bones for 1 hour. If the simmer isn’t strong enough in the first hour, the broth won’t be the right colour. Then you may reduce the heat slightly to maintain a medium simmer for up to 11 more hours. Check occasionally, stir to prevent burning, and add more water as necessary to maintain at least half of the original liquid volume. Add salt and ground white pepper to taste. When done, the bones will be soft, the broth will be full of fish flavour and the broth will be milky white and opaque. Once the broth is cool enough to handle, use layered sheets of cheesecloth or a fine mesh metal strainer to strain the broth from the fish bones and flesh.  Discard the fish bones and flesh.  Store the broth in the refrigerator or freezer.  Bring to a boil over high heat in a sauce pot prior to use.