The fish broth with onion or red scorpionfish is an economical and tasty fish broth that is easy and quick to prepare.
It is a light broth.
The scorpionfish is a lean fish that contains few good fats, with tender meat and a delicate flavor.
The recipe for the fish broth with onion is a simple recipe.
With just one type of fish and minimal expense, we get a versatile broth for preparing various fish-based recipes:
• sauces, dressings, and condiments;
• fish broth for pasta;
• fish broth for soup;
• fish broth for risotto;
• fish broth for couscous;
• fish broth for paella;
• fish broth for fregola;
• starters, main courses, and seafood dishes;
• fish soups.
It is a clear fish broth.
Once cooked, I removed the fish and strained the broth to make it suitable for everyone without the risk of bones, skin, and scales.
Use immediately or store in the freezer as:
• fish broth for cooking;
• fish bouillon cube for seasoning;
in bowls and containers with airtight lids or in ice cube trays.
For brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the prepared broth; in this way, the starch released from the pasta in the cooking water is eliminated.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- onion fish or red scorpionfish (2-4 small to medium-sized)
- 1 pinch garlic powder
- dried red chilies (a couple whole)
- 4 parsley stems
- 1 shot glass white wine
- 400 ml water (200 + 200 ml)
- 1 vegetable bouillon cube (homemade)
- 1 stalk celery (with leaves)
Suggested Tools
- 1 Pan with lid preferably glass
- 1 Skimmer
- 1 Strainer very fine mesh
Preparation
For preparing my fish broth, my trusted fishmonger gave me onion fish or red scorpionfish already gutted and scaled.
Rinse the fish under running water, let them drain, and pat the residual water with kitchen paper towels.
In a pan, heat a sprinkle of garlic powder, a couple of whole dried red chilies, and a few parsley stems for flavor.
Deglaze with a shot glass of white wine.Add:
• 200 ml of water;
• an homemade vegetable bouillon cube [optional];
• a stalk of celery with leaves;
and as soon as the broth starts boiling, place the fish in the pan.Pour another 200 ml of water over the fish and as soon as the broth starts boiling again, cover with a lid [preferably glass] and let it cook on a medium burner at low heat for 10 minutes.
Turn off the heat and wait for the fish broth to cool.Gently remove the fish with a skimmer and transfer them to a plate.
Strain the fish broth with a strainer to avoid bones, skin, and scale residues. Your fish broth with onion or red scorpionfish is ready.
Peel and debone the reserved onion fish or red scorpionfish.
Enjoy your meal!
Tips
• if you have also bought some prawns and have leftover heads, add them to the pan at the beginning along with garlic, chili, and parsley stems before deglazing with white wine;
• season your broth with a pinch of salt and a pinch of pepper;
• you can color your fish broth by adding homemade tomato sauce according to taste and necessity.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it according to the proportions and combinations of foods indicated in your meal plan.
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FAQ (Frequently Asked Questions)
How to use fish broth?
You can use fish broth for preparing various fish-based recipes:
• sauces, dressings, and condiments;
• fish broth for pasta;
• fish broth for soup;
• fish broth for risotto;
• fish broth for couscous;
• fish broth for paella;
• fish broth for fregola;
• starters, main courses, and seafood dishes;
• fish soups.How to store leftover fish broth?
You can store the fish broth in the freezer and use it as:
• fish broth for cooking;
• fish bouillon cube for seasoning.
In bowls and containers with airtight lids or in ice cube trays.
