Step 1

Add ghee to a large stockpot over medium heat. Once melted, add onions, carrots, and celery. Allow to saute for approximately 5 minutes.

Step 2

Add fish bones and fish heads on top of vegetables and add white vermouth. Cover stockpot and allow bones to "sweat" for approximately 10 minutes. (See video.)

Step 3

Remove lid and add enough hot water to cover bones. Bring the water up to a high simmer and skim any foam that comes up to the top.

Step 4

Turn heat to low and allow the bone broth to simmer, uncovered, for 30 minutes.

Step 5

After 30 minutes, remove the fish bones, fish heads, and vegetables from the stockpot and then strain the broth and decant into a clean container.

Step 6

The broth will stay fresh for 2-3 days in the refrigerator and 2-3 months in the freezer.