Fish broth to make a simple fish dish special

It’s a pity to see so many good fish parts ending up in the garbage,thus this time I ask the fishmonger to keep the heads and bones of a large fish to make some fish broth. Nothing difficult about that, so handy, even for a later recipe.

Use a large casserole. Wash the fish parts (heads and bones). Clean 2 carrots, 1 large onion, 4 garlic cloves and 2 stems of white celery. Add a few brances of fresh thyme and parsley. Put everything in the casserole. Add 250 ml of white wine, 1 liter of water and some rough sea salt. Boil for 30 mins and cool down. Sieve the broth and put in smaller recipients to freeze them.

Keep 200 ml for today.

Boil 400 grams of peeled potatoes al dente. Cool down and cut in slices of 1- 1 ½ cm. Put in an oiled oven dish. Slice 1 large fresh onion and 4 garlic cloves. Spread on the potatoes. Chop 1 tomato and a few basil leaves and spread on the onion.

Marinate 4 fish filets ( we had some delicious dorade) in some olive oil, a few chopped leaves of fresh basil, 2 chopped garlic cloves, pepper and salt. Put the fish (skin upwards) on the vegetables. Finish with the broth and 1 table spoon of chopped desalted capres. Put the dish in the oven at 180° and bake for 30 mins.

So simple, so tasty, so healthy, thanks to the home made fish broth. Thanks to

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