At Brothl we believe in using and consuming less, and respecting and utilising everything that enters our kitchen. That, to us, is inherently sustainable. We waste nothing!
For our seafood broth, we source fresh fish heads, bones, scales and fins as well as crab shells and other discarded crustaceans from our friends at a handful of Melbourne’s best restaurants, such as Rockpool and Attica, and we boil these down to create the most rich, nutrient filled and tasty broth.
Indigenous cultures across the world have regarded well made fish stocks as a medicinal ‘cure all’ for centuries. From improving eye sight, teeth and bones to promoting healthy skin and speedy recovery of wounds and broken bones, fish broth is the ultimate remedy.
We also include sea vegetables such as kelp in this broth, which as we have mentioned is a source of agar, and a great substitute for gelatin. Fresh kelp can be sourced from any clean beach! You can also buy dried kelp from The Staple Store in Melbourne, or any good health food store.
Our restaurant version of this broth contains bacon, but this can easily be omitted for those who prefer a seafood-only feast.