Sweetest Hobby

A nourishing, collagen-rich fish broth made with fish heads, fresh herbs, and a touch of white wine. Once chilled, it sets into a clear gel — a sign of a well-extracted, mineral-rich broth.

Prep Time

• Prep: 15 minutes
• Cook: 3 hours
• Total: ~3 hours 15 minutes

🍲 Yield

• Approximately 2.5 to 3 liters

 Ingredients

• 3 large fish heads
• 1 medium onion
• 4 medium garlic cloves
• 3 medium carrots
• 3 celery stalks
• 1 bunch dill, chopped
• 1 bunch thyme
• Cilantro or parsley, to taste
• Black pepper, to taste
• Salt, to taste
• About 2.7 liters warm water (or enough to cover)
• 1/2 cup white wine
• 1 tablespoon apple cider vinegar

 Instructions

1. Build flavor first
   Lightly season the fish heads with salt and place them in a hot oven with the onion and garlic for about 7 minutes, until slightly browned. This step enhances the depth of flavor.
2. Assemble the broth
   Transfer everything to a slow cooker (or a regular pot).
   Add the carrots, celery, and all the herbs.
3. Add liquids
   Pour in the white wine and apple cider vinegar.
   Cover with warm water (about 2.7 liters or enough to fully cover the ingredients).
4. Cook gently
   Cook for about 3 hours.
   Avoid a rolling boil or pressure cooking — a gentle simmer is key for a clear, delicate broth.
5. Strain
   Strain the broth and discard the solids.
6. Rapid cooling (recommended)
   Place the pot into a large bowl filled with ice and cold water to cool it down quickly.
   Once cooled, transfer to the refrigerator.
7. Final texture
   After chilling, the broth should set into a light, clear gel — a sign it is rich in collagen.

Tips & Uses

• White wine adds brightness and depth
• Apple cider vinegar helps extract minerals and collagen
• When reheated, the gel returns to liquid

Ways to use:

• Base for soups and seafood dishes
• Risottos
• Or simply heat a cup, add a few drops of lemon, adjust salt, and enjoy as a nourishing drink