Preparation

• I recommend buying the cod – one large or two medium – from your trusted fishmonger already gutted.
  Rinse the whole gutted cod under running water, drain it and pat the remaining water dry with kitchen paper towels.

  

• In a pan briefly heat:
  – garlic powder;
  – a couple of whole dried red chilies [they add aroma without releasing too much heat];
  – a few parsley stalks.
  Add:
  – 1 2/3 cups of water;
  – one vegetable bouillon cube [alternatively, half an onion or one shallot];
  – one stalk of celery;
  – a pinch of salt;
  and place the fish in the pan.
  When the broth boils, cover with a lid [preferably glass], lower the heat and cook for 20 minutes.

• Turn off the heat and let cool.
  With the help of a skimmer, gently remove the fish and transfer it to a shallow plate.
  Strain the broth through a sieve to remove any residues and bones, skin and scales.

  

• Your cod broth is ready.

  Enjoy your meal!

• You can serve it whole for fish lovers who enjoy bones.
  Or, after carefully removing skin and bones you can:
  – add the fish to the broth;
  – season it with a pinch of salt and pepper, chopped parsley and a drizzle of extra virgin olive oil raw.
  If you cook for children, pay particular attention to removing bones.

• For brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately then rinse it before adding it to the brothy sauce prepared separately; this way the starch released by the pasta into the cooking water is removed.
  In another pot cook the pasta al dente, quickly rinse it under running water to reduce surface starch and drain it.
  While the pasta cooks, bring the broth back to a boil.
  Adjust salt and grind the pepper.
  Pour the pasta into the pan with the broth and stir well to blend the flavors.
  This reduces the glycemic load of the dish and makes it more manageable and light, without giving up the comfort of pasta in broth.

  Pasta in fish broth without fish is a first course – a source of carbohydrates – easy to balance by adding a protein source, a drizzle of extra virgin olive oil and vegetables to compose a balanced meal or single-dish that helps keep blood sugar stable.
  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.

• Homemade fish broth is a natural, healthy and versatile base ingredient for cooking and flavoring.
  It is perfect as a base for many fish-based recipes:
  – sauces, dressings and condiments;
  – soups, pasta or risottos;
  – couscous, fregola or paella;
  – appetizers, first and second courses;
  – stews.

• – Poor fish broth;
  – Gurnard broth;
  – Onion fish broth or red scorpionfish broth;
  – Catshark fish broth.