Fish broth: the recipe with leftovers

Add tomatoes, parsley, and carrots. You can also use leftovers for the vegetables and greens and avoid wasting food.

di |
fish broth
  •  Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • difficulty: low

A perfect, tasty, waste-saving recipe. Broth made with leftover fish and vegetables. Quick, easy, healthy, and perfect as a main course.

Ingredients

  • A tomato without peel and seeds
  • Due leeks (only the white part) in slices
  • An carrot cleaned and cut into quarters
  • A stalk of celery, chopped
  • Two cloves of garlic, peeled and crushed
  • Stems of parsley
  • One deciliter of dry white wine, simmered for 3 minutes

Preparation

In a large saucepan: 

  1. Brown garlic, leeks, celery and carrots; stew gently, stirring for 10 minutes, remove everything;
  2. Brown the fish scraps, blend with wine and cook for 4 minutes;
  3. Add a liter and a half of boiling water, the vegetables, the tomato, white peppercorns, the parsley stalks and two bay leaves;
  4. Bring to a boil, reduce heat to low, and cook uncovered for 45 minutes, skimming and stirring;
  5. Remove the ingredients and filter into suitable containers for storage.

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