Prep: 10 minutes
Total: 1 hour
for the broth:
1 carrot, peeled and halved crosswise
1 piece celery, halved crosswise
1 piece kombu
8 cups vegetable stock
for the fish:
1 fish head, halved (about 10 ounces)
6 ounces fish bones
2 scallions, thinly sliced
1 lime, thinly sliced
1. Make the broth: Place the vegetables and kombu in a medium stockpot over medium heat and cover with the stock. Bring to a low simmer and cook for 45 minutes. Keep warm.
2. Meanwhile, light a grill. Place the fish head and bones on the grill and cook until charred, 10 to 15 minutes. Place in a serving bowl and strain the hot broth over it. Sprinkle with scallions and lime slices.