Does it happen to you too?
When we go to the restaurant and have some risotto or pasta with fresh fish the taste it’s different from that one we can cook at home.
The first few times I thought it was because of the fish freshness, or because I don’t like using garlic.. Finally I found the solution: In my homemade recipes I forgot one ingredient, the essential one,: fish broth!
MAKES ½ us quart
READY IN 1h 15′
INGREDIENTS
1 lb fish heads, bones, crustacean shell
1-2 tablespoons butter
3 tablespoons leek, sliced
½ white onion
¼ white wine, dry
1 US quart water
Thyme and parsley to taste
Pepper and salt to taste
STEP 1: WASH THE FISH
Carefully wash the fish under water and put it aside.
STEP 2: SAUTè
In a pan let melt the butter, then add the leek and the sliced onion and cook for 5 minutes on low heat.
STEP 3: ADD THE FISH
Add the fish and cook for a couple of minutes, then simmer with white wine until redced.
STEP 4: ADD THE WATER
Add the water, thyme, parsley, salt and pepper and cook on low heat for 1 hour covered with a lid. Pay attention: when some foam comes up on the surface of the broth remove it with a skimmer.
STEP 5: FILTER
Using a strainer, filter the broth.
A PIECE OF ADVICE: You can use the fish broth instead of vegetable stock for risotto or pasta. I usually cook it once, then freeze it in small plastic boxs, so it’s always ready when I need it.
#getBready & enjoy your meal
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