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Fish broth

IDEAL FOR PREPARING IN ADVANCE

Preparation time:

about 35 minutes

Cooking time: about 20 minutes

1 bunch soup vegetables (celery, carrots, leeks) 1 kg/2¹/₄ lb fish pieces and fish bones, e.g. small pieces of sole, striped catfish, turbot 1 onion 2 tablespoons cooking oil, e.g. sunflower or olive oil 2 l/3¹/₂ pints (9 cups) water salt 1 small bay leaf 1 clove 5 peppercorns freshly ground pepper 1 pinch saffron (optional)

Per serving:

P: 9 g, F: 7 g, C: 4 g, kJ: 485, kcal: 115, CU: 0.5

1 Peel the celery. Top and tail the carrots, then peel them. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain. Coarsely chop the vegetables you have just prepared.

2 Rinse the fish pieces and fish bones under cold running water until the rinsing water is clear. Peel the onion and cut into quarters.

3 Heat the oil in a large pan. Add the vegetables and sweat while stirring. Add the water, 2 teaspoons salt and the pieces of fish. Now add the quartered onion together with the bay leaf, clove and peppercorns to the broth. Bring to the boil and cook over medium heat without a lid for about 20 minutes.

4 Pour the fish broth through a sieve and season with salt, pepper and, if desired, saffron.

TIPS » To make concentrated fish stock, continue boiling the stock until it has reduced by half. » You can use the fish broth as a base for fish soups or fish sauces. The fish broth freezes very well. Recipe variation: To make a more refined fish soup (photograph), take a 150 g/5 oz fennel bulb and cut off the stalk close to the bulb. Cut off the green leaves and put them to one side. Rinse the fennel and pat dry. Top and tail 150 g/5 oz carrots, peel, wash and leave to drain. Prepare 75 g/3 oz leeks, cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into thin strips. Peel 1 small onion and 2 cloves of garlic. Dice the onion into small cubes and finely chop the garlic cloves. Rinse 500 g/18 oz fish fillet (such as tilapia or coley) under cold running water, pat dry and if necessary remove any remaining bones; cut the fish into 2.5 cm/1 in cubes. Heat 2 table spoons cooking oil in a large pan. Add the diced onion, chopped garlic and strips of vegetables and sweat while stirring all the time. Add 1 litre/1³/₄ pints (4¹/₄ cups) fish stock and bring to the boil. Add the cubed fish fillets and bring back to the boil. Cook the soup over low heat without a lid for about 8 minutes. Rinse 100 g/3¹/₂ oz prawns or shrimps under cold running water and pat dry. Season the soup with salt, pepper and cayenne pepper. Add the prawns or shrimps to the soup and cook for a further 2 minutes. Rinse the green fennel leaves, pat dry and sprinkle on the soup at the time of serving.