The onion or redfish fish broth is an economical, tasty, and light fish broth, easy and quick to prepare.
The redfish is a lean fish with few but good fats, tender flesh, and a delicate flavor.
The redfish broth recipe is a simple recipe.
With just one type of fish and minimal expense, we get a versatile broth for preparing 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: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- redfish (or onion fish 2-4 small to medium sizes)
- 1 pinch garlic powder
- dried red chilies (a couple whole)
- 4 stalks parsley
- 1 shot glass white wine
- 1 3/4 cups water (1 cup + 3/4 cup)
- 1 bouillon 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
Adaptations for Hyperglycemia | Prediabetes and Diabetes
digestible and light broth made with naturally low-fat lean fish.
To prepare the fish broth, purchase some redfish.
Ask your trusted fishmonger to clean them, so they are already gutted and scaled.
Rinse them under running water, let them drain and pat dry with kitchen paper towels.
In a pan, heat a sprinkle of garlic powder, a couple of whole dried hot peppers, and some parsley stalks to flavor.
Deglaze with a shot glass of white wine.Add:
– 1 cup of water;
– a vegetable bouillon cube [optional] or one shallot or half an onion;
– a celery stalk with the leaves;
and as soon as the broth starts boiling, place the fish in the pan.Pour another 3/4 cup of water over the fish, and as soon as the broth starts boiling again, cover with a lid, preferably glass, and let cook over medium-low heat for 10 minutes.
Turn off the heat and let cool.
With the help of a slotted spoon, gently remove the fish and place them in a deep dish.
Strain the broth with a strainer to remove any residues and bones, skin, and scales.
Your onion or redfish fish broth 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 such as the light fish mousse.Adjust the salt and grind the pepper.
In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately and then rinse it and add it to the prepared brothy seasoning; 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 eliminate the released starch.
Add it to 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 tiny 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, thus composing 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.
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, 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 cod or dogfish.
If you’ve also purchased some prawns and have leftover heads, add them to the pan at the beginning of preparation by toasting them before deglazing with the white wine.
You will get a more intense flavored broth.
If cooking for children or for a milder taste, do not add the chili pepper.
For a slightly colored and more flavorful version, add a bit of 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 a lid or in ice cube molds.
When needed, defrost it in the refrigerator or directly in a pan over low heat, or add a ready-to-use bouillon cube for flavoring.
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 case of hyperglycemia, prediabetes, and type 2 diabetes.
Can I use frozen fish?
Yes, for example, cod.
For detailed step-by-step instructions, you can read the complete recipe by clicking the following link: cod broth.Can fish broth be frozen?
Of course, it is indeed the best way to always have it ready.
