Wondering what to do with fish broth? This guide covers how to pick it, cook it, store it, and swap it, plus 5 recipes to put it to work.

What is fish broth?

Fish broth is a light, savory seafood liquid that sits a half step from fish stock. The two are made the same way, by simmering white-fish bones and trimmings, and in most kitchens the words are used interchangeably.

Where there is a difference, it comes down to seasoning and purpose.

Broth leans lighter and more finished. It is usually seasoned and meant to be tasted on its own or sipped, where stock is an unseasoned building block you reduce and salt later.

That makes fish broth the natural choice when the liquid stays loose and stars in the bowl, as in Red Snapper Soup or a brothy Risotto with Seafood & Dill.

Everything else follows the fish stock page: the same lean white frames, the same 30 to 45 minute simmer, and the same trap of cloudy bitterness if you cook it too long.

Using and Storing Fish Broth

Use fish broth wherever a recipe wants a light seafood liquid you can taste as you go: poaching, brothy seafood soups, and quick pan sauces. Because it is already seasoned, taste before you add salt.

For substitutes, choose, buy, and store it exactly as you would fish stock. Bottled clam juice is the fastest swap, briny and a little saltier, and a light seafood stock works too.

Fresh fish broth keeps 2 to 3 days in the fridge and about 3 months frozen. Cool it quickly and refrigerate it promptly, since seafood liquids spoil faster than meat ones.

Quick facts

In Chinese

鱼汤

British (UK) term

Fish broth

en français

bouillon de poisson

en español

caldo de pescado

Recipes using fish broth

There are 5 recipes that contain this ingredient.

All 5 recipes