Fish broth or court bouillon (and seafood broth)

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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.

paella seafood broth

 

Ingredients

1kg fish skins and bones

turbot

fish bones

1.5 liters water

olive oil

2 medium onions

1 leek

5-6 medium carrots

3-4 garlic cloves

3-4 celery stalks

100 ml white wine

2 bay leaves

fresh parsley

 

 

Preparation

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.

veggies for fish broth

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.

veggies and fish bones for broth

STEP 3.- Add the water (it should not be more than 1 inch over the other ingredients) and the herbs and let simmer for 20-25 minutes.ingredients for fish broth

court bouillon

 

 

 

STEP 4.- Pour through a large strainer and then through a small one or a cheese cloth, until the liquid is totally clear.

 

 

Tips

  • 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.langoustine Sauté them first, pressing the heads with a wooden spoon to extract all the substance, and then follow the steps for the fish broth.

 

sauted langoustine heads for seafood stock

seafood stock

  • 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.

 

 

Summary
Recipe Name
Fish and seafood broths / caldos de pescado y de marisco
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Author: SimpleTapas

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