Rich Spanish Fish Broth
Equipment
- medium bowl
- Large pot
- Fine-mesh strainer
- Medium bowl for strained broth
Ingredients
- ½ dozen mussels
- 4 cups water
- 1 cup bottled clam juice
- 1 bay leaf
- ¼ teaspoon dried thyme
- Kosher or sea salt to taste
- 6 peppercorns
- 1 medium onion halved
- 1 small leek trimmed and well washed
- 1 small carrot peeled
- 2 sprigs parsley
- 1 small whiting about ¾ pound, cleaned
Instructions
- Place the mussels in a medium bowl, add cold water to cover, and let sit for 30 minutes.
- Cut or pull off the beards from the mussels.
- Drain and discard any mussels with cracked shells or that do not close tightly when touched.
- Combine the mussels, water, clam juice, bay leaf, thyme, salt, peppercorns, onion, leek, carrot, parsley, and whiting in a large pot.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 1 hour or until the broth tastes well blended.
- Pass the broth through a fine-mesh strainer into a medium bowl, pressing to extract as much liquid as possible.
- Discard the solids.
- Cover and store the broth in the refrigerator for up to 5 days.
Notes & Wine Advice
Wine Advice:
Pair this fish broth with a light, crisp white wine such as Albariño or a Sauvignon Blanc to complement the delicate seafood flavors.Nutrition values
Calories: 40 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 0.5 g | Sugar: 2 g