- 700 gr of thorns and white fish head
- 1 cebolla
- 1 Carrot
- 1 leek
- 1 celery twig
- Olive oil
- Sal Island
A few days ago we showed you how to prepare a delicious and versatile chicken soup, and today, we are going to repeat the experience, only this time the main ingredient will be fish. Fish stock is ideal to use as a base for various stews seafood and fish, and essential to make a fish soup, which as a general rule children tend to like.
The main ingredient of our broth will be fish bones that, depending on what species they are, the fishmonger will not even charge us, so it is an extremely cheap basic recipe. In addition, it is possible to freeze it and use it like that when we need it urgently.
First of all we will remove the eyes and guts from the fish, and then we will wash the thorns and heads. We will peel the carrot and cut it into slices. We will also wash the leek well, cut it in two and put boil a liter and a half of water in a pot with a teaspoon of salt.
When the water boils we will introduce all the previous ingredients, in addition to the celery stick, parsley, onion, bay leaf and a drizzle of olive oil. We will cover and Let it cook over a low heat for 20 minutes. This cooking releases unwanted foam, so that from time to time we will have to remove the foam film that forms with the help of a spoon.
Once it is done, it is removed from the heat, rectified with salt and Strain the broth with the help of a fine strainer.
2 comments, leave yours
Good night. I bought a monkfish this afternoon and the fixes for the stock, so tomorrow I'm going to prepare it with my head to see how it turns out. I hope it's ok. I will freeze it in small lunch boxes since there are 2 of us at home but I will have quality broth. Thanks. San Roque. Cadiz
It will be great for you, Jesus, you'll see how easy it is ... and then I hope you tell us if you used it to make soup, paellita, or potatoes a la marinara ... mmmm, great !!