Best Fish Broth Recipes

FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH

Steps:

• In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

THAI-STYLE FISH BROTH WITH GREENS

Steps:

• Cook the noodles following pack instructions. Refresh in cold water and drain well.
• Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.
• Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered.
• Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander.

POACHED FISH WITH GINGER & SESAME BROTH

Steps:

• Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
• Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

Steps:

• To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
• Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
• Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
• Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
• Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.

BOUILLABAISSE FISH BROTH

Steps:

• Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.

UDON SEAFOOD CIOPPINO WITH SMOKY DASHI BROTH AND SPIRALED FISH CAKE

Steps:

• In a large saute pan coated with the canola oil, cook the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat for 1 minute. Add the mussels, clams, smoky dashi broth, noodles and butter and simmer covered until the shellfish have opened, about 4 to 5 minutes.
• Plating: Pour the broth and the fish into a large-shallow bowl so that the fish shows through the top of the broth. Place the tatsoi on top of the fish. Season with salt and pepper, to taste. Arrange the cut fish cakes around the top of the fish and garnish with the aioli. Set out 4 smaller shallow bowls and ladle out the respective portions making sure to include all the components in each serving.
• In a large pot over medium heat, cook the shallots, garlic, and ginger until transparent, about 20 minutes. Add the tomato and Szechwan peppercorns and continue cooking for 5 minutes. Then add the sake and reduce by a half. Add the mirin and dashi and simmer for 20 minutes. Season with salt and pepper and lightly puree in a blender just until the tomato is just broken up. Strain before using.
• In a food processor, combine the fish, egg, miso, cream, and lemon juice until smooth. Season with black pepper and fold in the scallions.
• Lay the nori shiny side down on a rolling mat and spread a thin layer of fish mousse over 3/4 of the nori. Place the pepper strips at the bottom of the nori and roll, creating a spiral of nori and mousse. Seal the edge of the roll with a little water. Repeat the procedure for the other roll. Whisk the rice flour and soda water together until a thick pancake-like batter is achieved. Dip the nori rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil over high heat to 350 degrees. Fry the rolls until very golden. Remove, season with salt and cut on the bias into thick slices.
• Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1 cup canola oil Juice of one lemon Black pepper
• In a food processor, puree the egg, miso, and garlic. While the processor is running, slowly add the canola oil until the mixture thickens. Add the lemon juice and season with pepper. Add a little water if the aioli is too thick.
• Wine suggestion: Bastianich Vino da Tavola 1998

JAPANESE-STYLE WHITE FISH BALLS IN SHIITAKE-GINGER BROTH

Steps:

• To make the fish balls, cut the fish into 1- to 2-inch chunks, place in a food processor, and process until finely ground. Add the ginger, lemon juice, salt, and pepper and process until thoroughly blended. With wet hands, pat the mixture into 3/4-inch balls. Set aside on a plate, cover, and refrigerate until ready to cook.
• To make the soup, combine the water, mushroom stems, ginger, cilantro, and soy sauce in a medium saucepan and bring to a boil over high heat. Decrease the heat to maintain a gentle simmer, cover partially, and cook until the mushroom and ginger pieces are soft, about 10 minutes. Strain through a fine-mesh sieve into a clean medium saucepan. Discard the contents of the strainer.
• Bring the strained broth just to a boil over medium-high heat. Add the shiitake caps, spinach roots, and fish balls and cook until the balls rise to the top, about 3 minutes. Ladle the soup into individual bowls, garnish each bowl with a few scallion strands, and serve piping hot.

FISH IN ROSEMARY BROTH

Steps:

• Sprinkle fish with salt and pepper. In a large ovenproof skillet, brown fish in 4-1/2 teaspoons oil for 2 minutes on each side. Bake, uncovered, at 425° for 6-8 minutes or until fish just turns opaque., In a large saucepan, saute garlic in remaining oil for 1 minute. Add the broth, wine and tomatoes; bring just to a boil. Carefully add the asparagus, beans, gnocchi and rosemary. Cook, stirring occasionally, for 3-5 minutes or until asparagus is tender. Place fish in four serving bowls; spoon broth mixture over the top.

FISH STOCK OR BROTH / CALDO O SOPA DE PESCADO

Steps:

• If you have shrimp with their shells remove the shells from the shrimp rinse and add to the pot with the head. Be sure to buy a good white meat fish head such as snapper, or grouper or any fish that has firm white meat. Do not use an oily fish such as bluefish or that type of fish. Rinse the fish head making sure the gills have been removed. Put head into a large stock pot or soup pot cover with cold water and set on stove top.
• Add all of the veggies onion, carrots, leek, fresh garlic cloves smashed, red or green pepper, and wine.
• Next add the spices peppercorns, tyme, salt, bay leaf, garlic powder, Goya Sazon packet with saffron, anchovy paste, and fish sauce. Bring pot to a boil; and when boiling reduce flame, cover, and simmer for one hour. If you have a large fish head 3 or 4 lbs you will need to cook longer about a half hour more.
• When an hour has passed remove heads very carefully onto a large pan and let broth cool. when cool enough to handle strain broth and discard vegetables. Now add the bottle of clam juice stir well. Use this broth for making seafood paellas or rice and seafood recipes. If you like you can make fish soup or chowder just follow your favorite recipe and use the broth instead of water. If you have a lot of broth you can freeze in quart or half court container for future use. Just be sure to label with the date and try to use with in 2 months. Fish broth is very delicate and cannot remain frozen for any long period of time.
• You can discard the fish heads but I like to pick out the pockets of delicate white meat under the cheeks of the fish head and on the top of the head. They have no bones and I use this meat to add to my seafood recipes. This broth is rich and delicious for any recipe calling for fish broth. Good luck in the kitchen. Tomorrow I am making my fish broth as I have run out and need for this weekend. I will post a picture after making it.

POACHED COD FISH IN AN MISO SPINACH BROTH

Steps:

• 1. Heat the olive oil and sesame oil in a Dutch oven and cook onion with salt and pepper over med-high heat until soft. Stir in mushrooms and cook until soft. Add garlic and red pepper flakes. Cook for a minute more.
• 2. Stir in spinach and a splash of soy sauce. When spinach is wilted stir in the chicken broth, water, soy sauce, fish sauce, ginger and mirin.
• 3. Bring to a boil reduce heat to low and simmer. Stir in miso and udon noodles. Cut cod fish loins in half and place in broth. Cover and poach fish until it is cooked and flakes.

FISH BROTH

Steps:

• Combine all the ingredients in a 3-quart saucepan and bring to a boil. Let simmer 20 minutes. Strain the mixture, discarding the solids.

FISH BROTH

Steps:

• Combine the fish and four cups of cold water in a five-quart casserole with a tightly fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 30 minutes.
• Remove from the oven and uncover. If just the broth is required, strain through a fine sieve and discard the heads and bones. Store, covered, in the refrigerator for up to two days, or freeze. If proceeding with the soup, pass the broth with all the solids through a food mill with a medium blade. Discard the pulp and reserve the broth for the soup.

FISH BROTH

Steps:

• Combine all the ingredients in a kettle. Bring to a boil and simmer gently 20 minutes. Strain. Discard solids.

PAN-SEARED FISH FILLETS IN GINGER BROTH RECIPE | EPICURIOUS.COM

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.