Fish Broth


Fish Broth

Makes 4 litres

1.5 kg whole white ocean fish – scaled and gutted

10 carrots – tops removed and roughly chopped

1 bunch parsley

3 sticks celery

1 inch ginger – roughly chopped

1 onion – peeled and cut in quarters

5 garlic cloves – peeled and crushed

10 peppercorns

6 cloves

3 bay leaves

Combine all the ingredients into a large cooking pot with a little over 4 litres of water.

Bring to boil and then simmer on low for 4 hours.

Discard the fish and vegetables and let cool.

Then divide into portions and freeze for future use.

Serve with ½ lime when serving and a sprinkle of coriander/cilantro if desired.

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