Fish Broth In order to cook restaurant quality seafood-based stews or soups, you must learn how to make homemade Fish Broth with this recipe from our winery chef.
Fish Broth

Fish Broth

It is virtually impossible to reproduce restaurant quality seafood-based stews or soups at home unless you make your own fish broth. Make sure the bones are cut into small pieces to get maximum flavor extraction.

Makes 1½ gallons / Total Time:


  1. Place all the ingredients into a large 3 gallon stock pot over medium heat. Once liquid comes to a gentle boil turn heat to low and maintain a light simmer for 4 hours. (Do not stir or let the mixture come to a heavy boil; this will make the broth cloudy.) Skim off and discard any oil, foam or skin that forms on the surface of the both.
  2. Strain the broth and chill in an ice bath to cool down quickly.
  3. Refrigerate for up to 4 days or freeze for up to 60 days.

Wine Pairings

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