The fish broth with onion or red scorpionfish is an economical, tasty, and light fish broth, easy and quick to prepare.
Scorpionfish is a lean fish that contains few but good fats, with tender meat and a delicate taste.
The scorpionfish broth recipe is simple.
With only one type of fish and minimal expense, we get a versatile broth for the preparation of many recipes.
Filtered – without bones, skin, and scales – it is a fish broth suitable for the whole family.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- scorpionfish (or onion fish 2-4 of small to medium size)
- 1 pinch garlic powder
- dried red chilies (a couple whole)
- 4 stalks parsley
- 1 shot white wine
- 14 oz water (7 oz + 7 oz)
- 1 stock cube (homemade vegetable, optional or one shallot or half an onion)
- 1 stalk celery (stalks and leaves)
Suggested Tools
- Knife
- Cutting Board
- 1 Pan with lid preferably glass
Preparation
Precautions for Hyperglycemia | Prediabetes and Diabetes
digestible and light broth based on naturally low-fat lean fish.
To prepare the fish broth, buy scorpionfish.
Ask your trusted fishmonger to clean them, so you have them already gutted and scaled.
Rinse them under running water, let them drain, and blot the residual water with paper towels.
In a pan, heat a sprinkle of garlic powder, a couple of whole dried spicy chilies, and some parsley stalks to flavor.
Deglaze with a shot of white wine.Add:
– 7 oz of water;
– a vegetable stock cube [optional] or one shallot or half an onion;
– a stalk of celery with leaves;
and as soon as the broth starts boiling, place the fish in the pan.Pour another 7 oz of water over the fish and as soon as the broth resumes boiling, cover with a lid preferably glass and let it cook on a medium stove over low heat for 10 minutes.
Turn off the heat and let it cool.
With the help of a slotted spoon, gently remove the fish and transfer them to a deep plate.
Strain the broth with a sieve to remove any residues and bones, skin, and scales.
Your fish broth with onion or red scorpionfish is ready.
Enjoy your meal!
You can serve it whole for fish lovers with bones.
Or, after carefully skinning and deboning it, you can:
– add it to the broth;
– use it for other preparations, for example, light fish mousse.Adjust the salt and grind the pepper.
In the case of brothy first courses, to avoid blood sugar spikes, it is advisable to cook the pasta separately and then rinse it and add it to the brothy seasoning prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.
Cook the pasta separately from the broth.
Drain it and rinse it well under running water to remove the released starch.
Combine it with the hot broth prepared separately.This way, you reduce the glycemic load of the dish and make it more manageable and light, without giving up the comfort of pasta in broth.
The pasta in fish broth without fish is a first course – a source of carbohydrates – easy to balance by adding a protein source and vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
The pasta in fish broth with fish is a complete dish; add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
The homemade fish broth is a natural, healthy, and versatile base ingredient for cooking and flavoring.
It is perfect as a base for many fish recipes:
– sauces, gravies, and dressings;
– soups, pasta, or risottos;
– couscous, fregola, or paella;
– appetizers, first, and second courses;
– soups.
Storage, Tips, and Variations
You can use other lean fish like gurnard, cod, or dogfish.
If you have also bought prawns and you have leftover heads, add them to the pan at the start of preparation, roasting them before deglazing with white wine.
You will get a more intense flavored broth.
If cooking for children or for a milder taste, do not add chili.
For a slightly colored and more flavorful version, add a little tomato sauce.
Store the fish broth:
– in the fridge for up to 2 days;
– in the freezer for up to 3 months;
in jars and containers with lids or in ice cube trays.
When needed, defrost it in the refrigerator or directly in a pot on low heat or add a ready-to-use stock cube to flavor.
FAQ (Questions and Answers)
Hyperglycemia and Diabetes, Which Broth?
The fish broth prepared with lean fish is ideal for those following a low-calorie diet and in cases of hyperglycemia, prediabetes, and type 2 diabetes.
Can I Use Frozen Fish?
Yes, for example, cod.
For the detailed step-by-step procedure, you can read the complete recipe by clicking on the following link: cod broth.Can Fish Broth Be Frozen?
Of course, it’s actually the best way to always have it ready.
