Nord Sea Fish Broth
Broth with North Sea fish is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Potatoes
- 1 stalk leek
- Salt
- 800 g fish fillet (e.g., cod, redfish, plaice)
- 1 Tbsp parsley
- Noilly Prat
- fish stock (from 2 fishes)
- 200 g celery
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 tomato
- 0.125 l white wine
Instructions
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1.
Wash the heads, bones and skin thoroughly for the broth, place in a pot, add herbs, quartered tomato, peeled and diced celery. Pour in 1 l water and wine and simmer gently covered for about 30 minutes, skimming foam; strain through a fine cloth.
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2.
Peel potatoes and slice into rounds. Wash, trim leek and cut into rings.
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3.
Bring fish stock to boil, add potatoes and leeks, simmer for about 10 minutes. While this cooks, wash fish fillets, pat dry and cut into bite‑sized pieces. Add saffron strands to the soup and let cook another 5–10 minutes. Finally stir in parsley and season with salt and Noilly Prat.
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4.
Serve with baguette if desired.
