YIELD: 2 quarts | PREP TIME: 10 minutes
STOVETOP: about 1 hour | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: 20 minutes
2 pounds fish bones and heads (preferably from lean white fish such as halibut, cod, or flounder)
1 tablespoon apple cider vinegar
1 large onion, peeled and quartered
2 cloves garlic, unpeeled, whacked with the side of a knife
2 small parsnips, peeled and chopped
1 celery rib, chopped
3 to 4 parsley stems
1 teaspoon salt
10 to 12 black peppercorns
01 Place all of the ingredients in a large pot and cover with 3 quarts of cool water. Bring to a boil. Cook until the foam starts to rise to the top; when it does, skim it off with a spoon or ladle.
02 After you’ve skimmed the foam, turn the heat down to medium-low so that the broth is at a simmer. Cook for 45 minutes, uncovered, until the liquid has reduced by about one-third.
03 Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetables as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Slow Cooker Instructions: Place all of the ingredients in a slow cooker and cover with 2 quarts of cool water. Cook on low for 6 to 8 hours. Continue with Step 3.
Pressure Cooker Instructions: Place all of the ingredients in a pressure cooker and cover with 2 quarts of cool water. Secure the lid and cook on high pressure for 20 minutes. Quick-release the pressure and continue with Step 3.
AIP Modification: Omit the peppercorns.
