Deeply Nourishing Fish Bone Broth With Fennel & Lemongrass
"This fragrant broth is light, flavourful and rich in nourishing minerals and amino acids that support skin, joints, immunity and overall health. The lemongrass, fennel, garlic and lemon zest infuse the broth with uplifting flavour as well as powerful antioxidant and anti-inflammatory benefits. The kombu adds a wealth of essential minerals alongside a hint of delicate umami to round off this warm, restorative and refreshing broth," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- Bones and heads from 1–2 sustainably caught wild fish (e.g. snapper, sole, haddock)
- 1 small fennel bulb, sliced
- 1 stalk lemongrass, smashed
- 1 small piece kombu (optional, for extra iodine)
- 1 carrot, chopped
- 1 celery stalk
- 1 small onion, sliced
- 2 garlic cloves, smashed
- 1 tbsp apple cider vinegar
- 1.5 litres filtered water
- Zest of 1 lemon
Method
- Add all ingredients except the lemon zest to a large pot.
- Cover with filtered water and bring to a gentle boil.
- Reduce to a low simmer and cook uncovered for 45 minutes to 1.5 hours max — fish bones extract quickly and can turn bitter if overcooked.
- Strain carefully through a fine sieve or muslin cloth.
- Stir in the lemon zest just before serving.
