Preparation

• I recommend buying scorpionfish – two medium or four small – from your trusted fishmonger already gutted.
  Rinse the whole gutted scorpionfish under running water, drain and blot the residual water with kitchen paper.

  

• In a pan briefly heat:
  – garlic powder;
  – a couple of whole dried red chiles [they flavour without releasing too much heat];
  – a few parsley stems;
  and deglaze with a small shot of white wine (about 1 fl oz / 30 ml).
  Add:
  – about 3/4 cup of water;
  – a vegetable broth cube [alternatively half an onion or one shallot];
  – one stalk of celery.
  When the broth boils, place the fish in the pan and add another 3/4 cup of water.
  When the broth returns to a boil, cover with a lid [preferably glass], lower the heat and cook for 10 minutes.

• Turn off the heat and allow to cool.
  With the help of a slotted spoon, gently lift the fish and move them to a shallow plate.
  Strain the broth through a sieve to remove any residues and bones, skin and scales.

  

• Your onion or red scorpionfish fish broth is ready.

  Enjoy your meal!

• You can serve it whole for fish lovers who enjoy bones.
  Or, after skinning and carefully deboning the fish you can:
  – add the flesh back to the broth;
  – use it for other preparations such as light fish mousse.
  If you cook for children, pay particular attention to removing all bones.

• For brothy first courses, to avoid glucose spikes, it is advisable to cook the pasta separately and 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 pot with the broth and stir well to blend the flavours.
  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.

  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 one-dish plate 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 one-dish plate that helps maintain stable glycemia.

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

• – Cheap fish broth;
  – Gurnard broth;
  – Fresh cod broth;
  – Dogfish broth.