Fish Bone Broth with Burren Smoked Salmon

Fish Bone broth Natural Chef Carolyn Nicholas-560118 on unsplash 600pcJust because we don’t eat fish bones, it doesn’t mean that we can’t make a delicious broth with them. In the UK alone, 18 millions tonnes of food are thrown away every year. That's 1/3 of what is produced. Making soup avoid food waste and encourages using leftovers, like the bones.

There are some great benefits of eating a bone broth, too. It contains all the vitamins and minerals from the fish bones, and can be an essential source of calcium. A fish bone broth is perfect paired with a simple ravioli, or just eaten on its own with fresh sourdough bread. And it will make an elegant starter for any dinner party. Your guests will be really impressed by the depth of flavour, and the taste of summer.


3 fish carcasses, such as salmon or trout
1 finely chopped carrot
2 chopped celery stalks
2 chopped shallots
5 sprigs of parsley
5 sprigs of thyme
Salt and pepper to taste
125 mls of white wine
6 slices of Burren Smoked Irish Organic Salmon, ca. 150g


Put the vegetables into a large saucepan with a tablespoon of olive oil. Cook these for 30 minutes on a low heat until soft. Add the white wine and simmer for another 10 minutes. Finally add the remaining ingredients, together with 3 litres of water and bring to a simmer.

Place a lid on your saucepan and leave this to cook for around 3 hours. Once your broth is made, remove the fish bones. You should use a fine sieve or chinois strainer, and pass the liquid through this into a container.

Lay your smoked salmon in the broth, once poured into your serving bowls. The broth will keep for several days in the fridge, or can be frozen.

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