On the recommendations of dietitians, fish dishes should be present on our table at least 3 times a week. After all, the fish contains such fatty acids as Omega-3 and Omega-6, which hinder the development of various diseases, improve metabolic processes in the body, contribute to the improvement of mental activity. In this article we will tell you how to cook fish broth .
Recipe for fish broth
Ingredients:
- fish - 1,5 kg;
- leeks - 1 piece;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- lemon - 1 piece;
- white dry wine - 250 ml;
- celery - 2 sprigs;
- thyme - 2 branches;
- bay leaves - 3 pcs .;
- egg white - 1 pc .;
- Ice cubes - 5 pieces;
- salt - to taste.
Preparation
The most delicious are broths cooked from catfish, sea bass, pike perch, crucian carp, hake. We first clean the fish, rinse it under cold running water and cut it into portions. Sprinkle with lemon juice. We put the fish in a saucepan, pour cold water, cover the pan with a lid and bring it to a boil over medium heat. We collect the formed foam. Onions cut into rings.
To broth acquired a golden hue, fry onions in a small amount of vegetable oil. The leeks (white part) are cut into pieces about 2 cm long. Garlic is cleaned and cut into thin slices. We put vegetables, laurel leaves and greens in broth. Solim and pepper to taste. Pour in the white wine and bring it back to the boil.
Now tell you how long it takes to cook fish broth. On slow fire this process will take about 30 minutes. After that, we take out fish, vegetables and greens. Leave the broth for 30 minutes at room temperature. After that, we remove the fat that has emerged on the surface, and the liquid is filtered through gauze, folded into several layers. Again put the broth on the fire.
How to clarify fish broth? This is especially important if we use it for a jellied. So, grind ice cubes, add protein to them, whisk and immediately pour in a lot of broth, mix well and bring to a boil. After this, turn off the fire, and leave the pan with the broth for another 10 minutes. After that, we remove the foam. Ready light and clear broth is used for filling or cooking soup.
Hondashi Fish Broth
Khondashi is a granulated dry fish broth. In Japan, it is often used to make soups. As a rule, it is diluted in the proportion of 1 teaspoon per 1 cup (250 ml) of water.
Soup on fish soup Hondashi
Ingredients for this fish soup can be found in a Japanese store or in the appropriate supermarket department.
Ingredients:
- Tofu cheese - 100 g;
- light soybean paste - 3 tbsp. spoons;
- nori - 10 g;
- shiitake mushrooms - 5 pcs .;
- fish soup of chondashi - 2 tsp;
- crushed green onion - 20 g.
Preparation
We raise the dry soup of Hondashi in 500 ml of water, bring it to the boil, add tofu cheese, diced, algae (cut them into strips with scissors), sliced shiitake. Boil all together for about 5 minutes. After that, add soya paste, boil for 5 minutes, and then remove from heat. Before serving, sprinkle the soup with chopped green onions.