The fish broth or court bouillon is one of the basics you should have in your freezer. It is easy to make, not time-consuming, and, most importantly, it is the foundation of a good paella, “marmita” (coming soon), seafood risotto or pasta, among many other recipes. Scroll down to the “tips” section to see the recipe for the seafood stock (you definitely should try this one for rice).
Most dishes involving potatoes, pasta or rice, starchy foods that will absorb all the flavor, will benefit from a good, flavorful stock or broth that can be made of beef, chicken, ham, giblets, vegetables or fish.
There is such a difference between homemade broth and cubed or powdered bouillon, that they should not be named the same.
1kg fish skins and bones
1.5 liters water
2 medium onions
5-6 medium carrots
3-4 garlic cloves
3-4 celery stalks
100 ml white wine
2 bay leaves
STEP 1.- Chop all the vegetables. Heat up 2-3 tbsps. olive oil in a large pot. When hot, add the vegetables and sauté over medium-high heat for a few minutes.
STEP 2.- Add the fish skins and bones, and cook for 5 minutes, stirring a few times. Pour in the white wine and let evaporate for around 5 minutes.
STEP 4.- Pour through a large strainer and then through a small one or a cheese cloth, until the liquid is totally clear.
- For seafood stock you will need heads and skins of at least 250 grs. (1/2 pound) of raw shrimp, prawn or langoustine, although the more, the merrier. Sauté them first, pressing the heads with a wooden spoon to extract all the substance, and then follow the steps for the fish broth.
- I use to buy different types of seafood to eat the same day, so I normally add the water used to open clams or mussels with vapor, previously filtered, to my seafood stock.