The dogfish fish broth is a white fish broth that is easy and quick to prepare.
The dogfish is a lean and digestible sea fish, low in cholesterol, making it particularly suitable for those on a low-calorie diet.
The flesh is very firm and contains no bones, and it is sold in skinned slices.
It is very common in the Mediterranean and particularly in Sicily.
It is light and tasty, and due to the absence of bones, we can call it a fish broth for children.
I flavored it with homemade vegetable stock [carrot, onion, celery] and added onion and celery.
We used whole wheat pasta!
In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and add it to the broth-like sauce prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.
The whole wheat pasta in dogfish broth is a one-pot meal as it concentrates the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz whole wheat orzo
- 14 oz dogfish (in slices)
- 1 pinch garlic powder (with grinder)
- 1 small glass white wine
- 1.7 cups water
- 1 vegetable stock cube (homemade)
- to taste onion (chopped)
- to taste celery (chopped)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste parsley (chopped)
- 1 drizzle extra virgin olive oil (raw)
Preparation
Wash the dogfish slices, let them drain in a colander, and pat the remaining water with paper towels.
They must be well dried.
In a hot pan, brown a sprinkle of garlic powder.
Deglaze with a small glass of white wine.
Transfer the dogfish slices and brown on all sides.
Add:
• 1.7 cups of water;
• a cube of vegetable stock;
• onion;
• celery;
• a pinch of salt;
• a pinch of pepper.Let it cook with a lid and on low heat for about 10 to 15 minutes depending on the size and thickness until the dogfish slices are fully cooked, turning them gently from time to time.
With the flame off, remove the slices, transferring them to a plate, and remove the dorsal spine and cartilaginous vertebrae from the slices, then immerse the slices back into the pan with the broth.
Add the parsley.
In another pot, cook the pasta and drain it.
In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and add it to the broth-like sauce prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.
Meanwhile, bring the dogfish fish broth back to a boil.
Plate the pasta first, then distribute the slices and drizzle with the dogfish fish broth.
Grind a little more pepper.
Drizzle with a raw olive oil drizzle.
Your whole wheat pasta in dogfish broth is ready.
Enjoy your meal!
• dogfish stew.
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 must contain all the nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in respect of the proportions and combinations indicated in your diet plan.
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