By Steven Raichlen



Fish Broth

Yield: 6 cups

The best fish for making broth is lean and light fleshed, like snapper, pompano, halibut, hake and mahi mahi. Steer clear of oily, strong-flavored fish, like salmon and mackerel.

•   2 pounds fish heads and/or bones
•   10 black peppercorns
•   2 bay leaves
•   1 clove
•   1 allspice berry
•   1 Tablespoon canola oil
•   1 medium onion, thinly sliced
•   1 carrot, thinly sliced
•   1 stalk celery, thinly sliced
•   2 cloves garlic, thinly sliced
•   1 tomato, finely chopped
•   3 sprigs flat-leaf parsley
•   3 sprigs fresh cilantro
•   2 quarts cold water

If you are using fish heads, remove the gills or have your fishmonger do it. If the heads are large, cut them in half with a cleaver. (Or again, have your fishmonger do it.) If you're using fish bones, cut them into 3-inch pieces. Rinse the fish pieces under cold water to remove all traces of blood. Tie the peppercorns, bay leaves, clove and allspice berry in a piece of cheesecloth (or wrap in aluminum foil and pierce with a fork).

Heat the oil in a large pot. Add the onion, carrot, celery and garlic and cook over medium heat until soft but not brown, about 4 minutes. Add the tomato and cook for 1 minute. Increase the heat to high and add the fish pieces. Cook until the fish pieces are opaque, 3 to 5 minutes.

Add the parsley, cilantro, spice bundle and water and bring to a boil. Skim off any froth or foam that rises to the surface. Reduce the heat and gently simmer the stock, uncovered, until it is richly flavored, about 30 minutes.

Line a strainer with paper towels and place it over a large bowl. Strain the broth and let it cool to room temperature. I like to freeze fish broth in 1 or 2 cup containers, so I always have a pre-measured on hand.