fish broth

This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.

John Dory minestrone

John Dory, filleted (skin off), bones reserved, pin-boned

olive oil

unsalted butter

onions, finely chopped

garlic cloves, finely chopped

smoked pancetta, chopped

carrots, chopped

celery stalks, chopped

celeriac, chopped

Parmesan rind (optional)

(250 milliliters) tomato passata (sugo)

bay leaf

cavolo nero (Tuscan cabbage), chopped

zucchinis, chopped

green beans

flat-leaf parsley, leaves picked

can borlotti beans, rinsed, drained

lemon

saffron

orange

tomato, chopped

garlic cloves, bruised

thyme

onion and carrot, chopped

celery stalk, halved

(125 milliliters) white wine

tbs brandy

Pernod (unsweetened aniseed flavoured liqueur – optional)

star anise

coriander seeds

tomato paste

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842236001&=domain=del

5348771529001-5981842236001

A robust fish broth uses a technique called &quot;sweating&quot; to bring out a stronger flavor from the fish.

Robust Fish Broth

butter

onion (thinly sliced)

celery

carrots (sliced into ¼ inch rounds)

parsley

TBSP black peppercorns

dry white wine

fish carcasses (bones, heads, tails, and trimmings)

water (or until carcasses are completely covered)

Salt (to taste)

Rinse the carcasses of any blood or slime. If the gills are included, make sure to cut them out.

In a medium-sized stockpot, melt 2 TBSPs butter over medium heat. Add veggies and herbs and simmer for about 7-10 minutes or until the veggies are softened and fragrant. Add another TBSP butter, if needed. Stir frequently and be careful not to brown.

Add the wine and simmer for a few more minutes or until it’s slightly reduced.

Add the fish carcasses and cover tightly. Cook for 10-12 minutes.

Add the water, making sure to cover the carcasses completely.

Turn the heat to high. As the water starts to heat up, skim any scum that forms on the surface.

Turn the heat down to medium-low to medium before the water boils and keep at a very gentle but barely perceptible simmer for 20-30 minutes.

Remove the stock from the heat and let it rest for about 10 minutes. Strain the stock through a fine mesh strainer, and lightly salt, to taste.

Chill whatever you won’t be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

Just like with furred and feathered animals, you can use the bones and even heads of fish to make flavorful stock. It’s a shame that fish fumets, “aroma” in French, aren’t more common in the U.S. They take less than an hour of simmering time and can be just as collagen-rich as venison bone broth...

How To Make Fish Stock

fish

Water

tbsp. kosher salt

leeks,

onion, diced

celery ribs, sliced

garlic,

white peppercorns

springs of parsley and/or tarragon

bay leaves

Clean the fish well by scrubbing the fins and scales under running water. Use a sharp knife and cut around the outside of the gills at the base of the fish’s head to remove.

Fill a large stockpot with water and stir in 3 tbsp. of kosher salt. Submerge the fish and allow it to soak for one hour. While soaking, put the pot in the refrigerator if you have room. This step is optional; I recommend doing it if your fish has a strong bloodline. Drain the water and rinse the fish again. Set aside.

Wipe the pot clean and place it on the stovetop over medium heat. Pour in a light drizzle of olive oil and add the leeks and onions. Gently stir and sauté to sweat the onions until soft and translucent. Add the celery and garlic. Cook one additional minute and deglaze with white wine. Allow the alcohol to burn off and the wine to evaporate some, then add in peppercorns, herbs, and the fish.

You will want the highest ratio of fish to water. I try to break the fish bones in half and smash them down, so the fish take up less volume and release gelatin. Fill the pot with water till the fish is just covered. Increase heat to high.  Keep the heat high until you begin to see the water bubble, then reduce it to the lowest setting. Don’t allow it to come to a full boil.

Gently simmer the stock for 30-45 minutes, skimming gunk off the surface as necessary. Fish bones are fragile and can dissolve quickly. Overcooking will dissolve the calcium in the bones and create a chalky, cloudy broth. When you notice the head and bones are falling apart, remove the pot from heat.

Use tongs and “fish” out the bones and head. The head can provide a great deal of meat, so reserve what you can for a simple soup.

Pour the broth through a fine mesh strainer to capture the solids. If you wish for better clarity, you can repeat this step, using a cheesecloth or paper towel to line the strainer.

Either use the warm broth that day, store in airtight containers in the freezer, or pressure can them for future use.  If you notice the broth turns to jelly after being chilled, then pat yourself on the back for creating a great stock full of collagen! This will melt when heated and add more body to your stew.

Note: Other variations of fish stock include either parsnip or fennel.

Shrimp stock is the best secret ingredient you will never want to be without. This quick and easy shrimp stock (AKA prawn stock) turns your dishes from delicious to crazy insanely delicious. It doesn&#39;t taste fishy, it simply tastes rich with a lot of depth. So, the next time you&#39;re peeling shrimp, save the shells and make this recipe.

Shrimp Stock Recipe

onion

celery (chopped)

carrots

peppercorns

Boil

Combine all ingredients in a large pot. Add enough water to cover everything by 2 inches. Bring the pot almost to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.

Simmer

Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.

Strain

Strain stock first through a large strainer, such as a colander, to remove the prawns and veggies. Next, strain the stock a second time through a fine-mesh sieve.

Store

Let stock cool completely then store it in jars in your fridge for up to 3 days or in resealable bags in your freezer for up to a year.

Fish in Green Sauce recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

Fish in Green Sauce

cilantro leaves

water

lime juice

garlic

salt

black pepper

olive oil (plus more to sear fish)

bitter orange juice or its substitute

parsley leaves

chives

pepper

broth

In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.

To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.

Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

Based on a traditional fish soup from the Italian Riviera in Liguria, this recipe is more like a fish broth. This means it’s quite easy to make and low budget because you can use cheaper types of fish. The broth is served with fried angel hair pasta, fresh parsley, lemon juice and sautéed prawns! This Italian fish soup isdelicious, nutritious, and so tasty!

Italian fish soup with angel hair pasta

prawns (large shrimps)

vegetable stock (organic

mushrooms

saffron powder (1 sachet (0.1 grams) can be omitted)

lemon (for zest and juice)

angel hair pasta (or fine spaghetti)

butter (unsalted)

salt (for pasta water

black pepper. (to taste)

Clean and prepare the fish and prawns as stated in the content above. Then cut the fish into 3-4 pieces. Heads and tails go into the soup too. Remove the heads from the prawns and set aside the tails. The heads go in the soup.

Put the porcini mushrooms to soak in warm water for 15-20 minutes. Then drain them and cut into small pieces. Peel and finely chop the onion and garlic. Wash and chop the fresh parsley. Zest the lemon.

Prepare the ingredients.

Sauté the onion, garlic and parsley in 2 tbsp olive oil for 2-3 minutes. Add the drained and chopped porcini and sauté for another minute or 2. Then add the tomato concentrate (paste). Stir and let it cook a little before adding a small amount of the vegetable stock (1/2 a cup).

Add all the fish pieces and the shrimp/prawn heads to the pot. Stir again and mix so they get a little infused with the flavors of the aromatics, mushrooms and tomato paste. Next add the bay leaf, ½ the freshly grated lemon zest and a little salt and pepper to taste. Continue to cook over a medium heat for another 5 minutes.

Add the rest of the vegetable broth, bring the soup to a simmer, then lower the heat and cook for about 25 minutes o until the fish starts to fall off the bones.

Pass the fish soup through a fine sieve into another smaller pot. You can discard all the fish and bones, or carefully remove some of the meat and add it back intoto the fish soup. Next add the saffron and stir until it dissolves.

Make the fish soup/broth

Put a pot of water onto boil for the pasta. Add salt once it starts to boil. Then bring to a boil again. Cook the pasta al dente according to the instructions on the packet. Angel hair pasta only needs 2 minutes of cooking time.

Melt a little butter in a small frying pan with a couple of peeled and halved garlic cloves. Sauté the prawn tails in the butter and garlic for about 1-2 minutes each side. You can peel the prawns before adding them to the soup or leave them unpeeled.

Heat 2 tablespoons of olive oil in a frying pan. Drain the pasta well and add it to the heated oil. Stir fry the pasta until it starts to crisp slightly.

Prepare the pasta and the shrimp/prawns

Place a portion of pasta in each soup bowl. Reheat the soup, if necessary, then add a ladle or two of soup to each bowl with a couple of sautéed shrimp/prawn tails. Sprinkle more chopped parsley and lemon zest onto the soup and serve with a quarter of lemon for each person.

To serve.

There is no bear in this soup. Nor is the soup named after any bear. In fact, there are zero bears to be found in the state of Chihuahua, where this soup comes from. Yet, I admit Pepe was right, it is a spectacular soup, and it is called caldo de oso (or bear soup). It turns out caldo de oso is insanely popular in Chihuahua. The thing is, it is not to be found in restaurants, but in homes.

Bear Soup

ancho chiles

vegetable oil

white onion (finely chopped)

garlic (finely chopped)

Roma tomatoes (chopped)

all-purpose flour

marjoram

oregano

cumin

jalapeño (diced)

vinegary sauce from pickled jalapeños

carrots (peeled and diced)

potatoes (peeled and diced)

catfish

limes

cilantro (roughly chopped, to serve)

Place the ancho chiles in a bowl, cover with 2 cups boiling water, and let them sit for 10 minutes until they plump up and rehydrate.

In a soup pot, heat the butter and oil over medium heat. Once the butter is melted and bubbly, add the onion and cook for 4 to 5 minutes, until softened and the edges begin to brown. Add the garlic, stir and cook for a minute until fragrant. Increase the heat to medium-high and incorporate the chopped tomato, cook for 6 to 7 minutes, until softened. Sprinkle the flour on top of the cooking vegetables, stir well, and let cook for another minute or so, stirring frequently, until the flour starts to brown and smell toasty. Pour in the broth or water and bring to a simmer.

Meanwhile, place the ancho chiles along with a cup of their soaking water into a blender, and puree until completely smooth. Add the chile puree, along with the thyme, marjoram, oregano, cumin, bay leaf, salt, pepper, pickled jalapeño and its vinegar to the soup, and mix well. Once it returns to a simmer, reduce the heat to medium, and let it cook for 15 minutes with the lid ajar.

Add the carrots, potatoes, and fish pieces and continue to cook for 10 more minutes, until vegetables and fish are completely cooked through.

Serve hot, along with lime wedges and chopped cilantro for people to add to their taste. I like it with crusty bread, such as a baguette, on the side.

Seafood Broth recipe from Pati&#x27;s Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”

Seafood Broth

Shrimp shells and tails (optional)

tomato

black peppercorns

Place all of the ingredients in a large, heavy soup pot. Fill with enough cold water to cover by at least 2 inches.

Bring to a boil over medium-high heat and skim away any foam. Reduce the heat to medium-low, cover partially, and simmer for 45 minutes to an hour.

Remove from heat and strain through a fine-mesh strainer or cheesecloth-lined colander.

Top 8 fish broth recipes from across the web

The most viewed fish broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

John Dory minestrone

Robust Fish Broth

How To Make Fish Stock

Shrimp Stock Recipe

Fish in Green Sauce

Italian fish soup with angel hair p...

Bear Soup

Seafood Broth

Top 8 fish broth recipes from across the web

The most viewed fish broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

John Dory minestrone

Robust Fish Broth

How To Make Fish Stock

Shrimp Stock Recipe

Fish in Green Sauce

Italian fish soup with angel hair p...

Bear Soup

Seafood Broth

The most viewed fish broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine