RECIPE FOR FISH BROTH RECIPES

HOMEMADE FISH STOCK RECIPE | ALLRECIPES

Homemade Fish Stock Recipe | Allrecipes image

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

Provided by TerryWilson

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5 -6 cups

Number Of Ingredients 10

Ingredients

3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2 leeks, white part only, thinly sliced
1 carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2?½ quarts water
1 bouquet garni
10 whole black peppercorns
3 thick slices of lemon

Steps:

Wash fish in cold water and drain well.
Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently.
Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 8.9 g, CholesterolContent 6.1 mg, FatContent 7.5 g, FiberContent 3.1 g, ProteinContent 26.3 g, SaturatedFatContent 1.5 g, SodiumContent 23.4 mg, SugarContent 1.3 g

FISH BROTH RECIPE - QUERICAVIDA.COM

Fish Broth Recipe - QueRicaVida.com image

Having grown up with my abuela, I’ve picked up a few recipes (or two) from her kitchen. She’s taught me nearly everything I know when it comes to cooking from scratch. Her recipes have always been really simple, easy to make and use real ingredients. I’ve never seen her open up a can, warm it up in the microwave and call it soup. My grandmother used to say that “un buen caldo alivia todo resfriado” or, a good stock cures any cold. My husband grew up having chicken soup when he was sick, and he still asks me to make him the soup when he feels under the weather. In my case, I don’t crave chicken soup when I am sick; I want some good caldo just like she used to make. Contrary to popular belief, a good soup or stock doesn’t need to cook for hours to be good. Her fish soup is done in 30 minutes and is full of flavor and healing super powers (that is what she used to tell me growing up). Here I share with you her recipe and her love for fresh food.

Provided by QUERICAVIDA.COM

Total Time 30 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 9

Ingredients

8 cups water
1/2 teaspoon salt
1 onion, quartered
2 garlic cloves, peeled, sliced
1 carrot, peeled, diced
1 large potato, peeled. diced
1 lb white fish (e.g. cod, tilapia, drum)
3 tablespoons olive oil
2 lemons

Steps:

In a 5 quart pot, bring the water and salt to a boil over medium high heat to high heat. Meantime, chop the vegetables. Clean the fish and cut it in 2 inch wide pieces.
Once the water is boiling, add the onion, garlic, carrot, potato, fish and olive oil into pot. Juice one lemon and add it to the soup. Reduce heat to medium-high and simmer for 20 minutes, uncovered.
Turn off the heat, cover the soup and wait 5 minutes. Serve it hot.

Nutrition Facts : Calories 8.0 , CarbohydrateContent 0.6 g, CholesterolContent 1.5 mg, FiberContent 0.1 g, ProteinContent 0.7 g, SaturatedFatContent 0.1 g, ServingSize 1 Serving, SodiumContent 20.6 mg, SugarContent 0.1 g

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