Best 4 Fish Broth Recipes

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If you're looking for a flavorful and versatile seafood stock to elevate your culinary creations, look no further than fish broth. This umami-rich liquid forms the foundation of countless soups, stews, sauces, and risottos. Whether you're a seasoned chef or a home cook just starting to explore the world of seafood cooking, mastering the art of making fish broth will unlock a realm of possibilities in your kitchen.

This comprehensive article provides a step-by-step guide to creating the perfect fish broth, along with variations and creative recipe ideas to showcase its versatility. You'll discover the essential ingredients and techniques for crafting a broth that's bursting with flavor and depth. From classic French fish stock to Vietnamese-inspired broths and even a recipe for a flavorful seafood stock made in a slow cooker, we've got you covered. So, gather your ingredients, prepare your stockpot, and embark on a culinary journey that will transform your cooking repertoire forever.

Check out the recipes below so you can choose the best recipe for yourself!

FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH



Fish Sinigang (Tilapia) - Filipino Sour Broth Dish image

A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.

Provided by Meli D

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 15m

Yield 4

Number Of Ingredients 7

½ pound tilapia fillets, cut into chunks
1 small head bok choy, chopped
2 medium tomatoes, cut into chunks
1 cup thinly sliced daikon radish
¼ cup tamarind paste
3 cups water
2 dried red chile peppers

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.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 13.4 g, Cholesterol 21 mg, Fat 1 g, Fiber 2.1 g, Protein 13.1 g, SaturatedFat 0.2 g, Sodium 63.1 mg, Sugar 2.6 g

PAN-SEARED FISH FILLETS IN GINGER BROTH



Pan-Seared Fish Fillets in Ginger Broth image

Categories     Ginger     Quick & Easy     Dinner     Bass     Curry     Sherry     Pan-Fry     Bok Choy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1/4 lb Shanghai bok choy (about 3 small heads)
1 medium carrot
2 1/2 tablespoons vegetable oil
1 (1 1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1/4 cup medium-dry Sherry
2 cups reduced-sodium chicken broth (16 fl ounces)
2 teaspoons sugar
3 scallions
4 (4- to 5-ounce) sea bass or striped bass fillets with skin, pin bones removed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon curry powder
1 teaspoon Asian sesame oil
Garnish: fresh cilantro leaves

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.

BOUILLABAISSE FISH BROTH



Bouillabaisse Fish Broth image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

3 pounds cleaned fish bones and heads, lobster bodies and/or shrimp shells
1/4 cup olive oil
2 carrots
3 stalks of celery
1 large leek, split and washed
2 medium onions
1 small fresh fennel bulb, greens only or 2 tablespoons fennel seeds
3 large garlic cloves
1 (15 1/2-ounce) can plum tomatoes, drained
1/2 teaspoon saffron threads
1 tablespoons dried thyme
1 tablespoon dried oregano
2 to 3 bay leaves
2 teaspoons salt
1 teaspoons whole black peppercorns
2 bay leaves
1 cup dry white wine
2 quarts fish stock
2 quarts water

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.

FISH IN ROSEMARY BROTH



Fish in Rosemary Broth image

Tender mahi mahi fillets are swimming in a beautiful broth infused with tomatoes, asparagus, white kidney beans and rosemary. The addition of gnocchi makes it a hearty meal.-Mary Cannataro, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 mahi mahi fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
2 garlic cloves, minced
3 cups chicken broth
1-1/2 cups white wine or additional chicken broth
5 plum tomatoes, seeded and chopped
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 pound potato gnocchi (about 1-1/2 cups)
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

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.

Nutrition Facts : Calories 504 calories, Fat 10g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 1634mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 8g fiber), Protein 43g protein.

Tips:

  • Choose the right fish: For a flavorful broth, use a combination of fatty and lean fish. Good choices include salmon, tuna, cod, and haddock.
  • Use fresh fish: Fresh fish will produce the best flavor. If you can't find fresh fish, frozen fish can also be used.
  • Clean the fish thoroughly: Remove any bones, skin, and scales from the fish before cooking.
  • Roast the fish bones and vegetables: Roasting the fish bones and vegetables will add a rich flavor to the broth.
  • Use a variety of vegetables: A variety of vegetables will add flavor and nutrients to the broth. Good choices include carrots, celery, onions, leeks, and garlic.
  • Season the broth to taste: Season the broth with salt, pepper, and other herbs and spices to taste.
  • Simmer the broth for at least 30 minutes: Simmering the broth for at least 30 minutes will allow the flavors to develop.
  • Strain the broth: Strain the broth through a fine-mesh sieve to remove any solids.

Conclusion:

Fish broth is a flavorful and versatile ingredient that can be used in a variety of dishes. It can be used to make soups, stews, sauces, and gravies. Fish broth is also a good source of protein, omega-3 fatty acids, and other nutrients. With a little time and effort, you can easily make your own fish broth at home.

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