Preview

fish broth (base 1)

Gluten free, Vegetables and Fruits, White fish, Fish, Seafood & Shellfish

A broth that will complement all your poached vegetables or fish cooked with bouillon.

Also very pleasant to drink hot in a cup, a very good remedy for a cold.

Note

This recipe freezes very well. You can also make ice-cubes to use in smaller portions on a day to day basis.

Ingredients

Recipe for 4

Fish broth

500 Gr

Royal sea bream

500 Gr

Whiting

500 Gr

Snapper

100 Ml

Pastis

4 Liter(s)

Water

0.50 Unit(s)

Combava

4 Unit(s)

Lemongrass

0.50 Unit(s)

Bird's eye chili

150 Gr

Fennel

2 Unit(s)

Tomato

100 Gr

Celery

150 Gr

Onion

150 Gr

French shallot

6 Clove(s)

Garlic

6 Unit(s)

Combava leaf

1 Pinch(es)

Saffron pistil

2 Unit(s)

Star anise

1 Tsp

Black peppercorns

1 Tsp

Coriander seeds

Preparation time: 120 min

Preparation

Ask your fish monger to clean and cut all the fish into small pieces.

Cut the combava in half, as well as the lemongrass lengthwise.

Seed the bird's eye (Thai) chili, wash and slice the fennel, the tomatoes, and the celery.

Peel and mince the onion, the shallots, and the garilc.
The broth

In a large pot with some oil over low heat, place the pieces of fish. Cook them for 5 minutes without coloring.

Add all the remaining ingredients except for the pastis and water, continue to fry for another 5 minutes, avoid any coloring.

Pour in pastis and water, bring to a boil.

Reduce the heat until it simmers, let cook for 1:30, skim regularly with a skimmer to remove impurities..

This recipe will give you about 2.5 liters of broth.
Finishing touches

Pass the broth through a fine mesh seive, let it sit so the impurities fall to the bottom. Cool it in the refridgerator.