Fish Stock Or Broth Caldo O Sopa De Pescado Recipes

Steps:

• In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
• Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
• Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.

Steps:

• Have the fishmonger fillet the grouper and reserve the head and bones.
• Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
• Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
• Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

Steps:

• If you have shrimp with their shells remove the shells from the shrimp rinse and add to the pot with the head. Be sure to buy a good white meat fish head such as snapper, or grouper or any fish that has firm white meat. Do not use an oily fish such as bluefish or that type of fish. Rinse the fish head making sure the gills have been removed. Put head into a large stock pot or soup pot cover with cold water and set on stove top.
• Add all of the veggies onion, carrots, leek, fresh garlic cloves smashed, red or green pepper, and wine.
• Next add the spices peppercorns, tyme, salt, bay leaf, garlic powder, Goya Sazon packet with saffron, anchovy paste, and fish sauce. Bring pot to a boil; and when boiling reduce flame, cover, and simmer for one hour. If you have a large fish head 3 or 4 lbs you will need to cook longer about a half hour more.
• When an hour has passed remove heads very carefully onto a large pan and let broth cool. when cool enough to handle strain broth and discard vegetables. Now add the bottle of clam juice stir well. Use this broth for making seafood paellas or rice and seafood recipes. If you like you can make fish soup or chowder just follow your favorite recipe and use the broth instead of water. If you have a lot of broth you can freeze in quart or half court container for future use. Just be sure to label with the date and try to use with in 2 months. Fish broth is very delicate and cannot remain frozen for any long period of time.
• You can discard the fish heads but I like to pick out the pockets of delicate white meat under the cheeks of the fish head and on the top of the head. They have no bones and I use this meat to add to my seafood recipes. This broth is rich and delicious for any recipe calling for fish broth. Good luck in the kitchen. Tomorrow I am making my fish broth as I have run out and need for this weekend. I will post a picture after making it.