2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Industrially made broth is easy to use, but not always good enough. According to many experts, its main flavor enhancer - monosodium glutamate, leads to addiction and brain damage.
Homemade broth, in turn, is easy to make and is very useful and tasty. Fish broth retains all valuable ingredients. Usually for its preparation are used mainly heads, bones, skin and tails, ragout of various fish, and less often - fish meat.
Fish broth
Necessary products: 1 kg of bones, skin and heads of white fish (without mackerel and herring), a few grains of pepper, 1 sprig of thyme, 1 bay leaf, 2 sprigs of parsley, 2 small carrots, 1 onion, a little celery, 1 tsp. dry white wine, 1.7 liters of cold water
Method of preparation: Carrots, onions and celery are cut into large pieces. The parts of the fish and all other products and spices are placed in a saucepan. Add the wine and simmer for about 3 minutes on medium to high heat. Add the cold water and bring to the boil again. The temperature is reduced and left to simmer without a lid for about 20-25 minutes. From time to time the foam is removed with a slotted spoon.
Strain the broth through a very fine sieve, squeezing the products to extract the whole broth. It can be used immediately or left to cool and stored in a suitable closed container in the refrigerator. It is suitable for use up to 3 days after preparation.
Quick fish broth
Necessary products: 1.5 kg of fish bones, 1 onion, 2 celery stalks, 2 bay leaves, 1 tsp. black peppercorns, 3 liters of water
Method of preparation: Onions and celery are finely chopped. Put the fish bones, vegetables and spices in a saucepan and pour 3 liters of cold water. After boiling, the broth is boiled for 20 minutes without covering. When ready, strain, cool or use as a base for fish soup.
The well-chilled broth is left in the refrigerator overnight. The next day, the formed fat is removed. Covered, can be stored for up to 2-3 days or frozen in small portions.
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