Savory Spanish Fish Broth

Portions:4
Preparation Time: 1 hour 30 minutes
Share on Facebook Print Recipe

Equipment

  • medium bowl
  • Fine-mesh strainer
  • Medium bowl for strained broth

Ingredients

  • ½ dozen mussels
  • 4 cups water
  • 1 cup bottled clam juice
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • Kosher or sea salt to taste
  • 6 peppercorns
  • 1 medium onion halved
  • 1 small leek trimmed and well washed
  • 1 small carrot peeled
  • 2 sprigs parsley
  • 1 small whiting about ¾ pound, cleaned

Instructions

  • Place the mussels in a medium bowl, add cold water to cover, and let sit for 30 minutes.
  • Cut or pull off the beards from the mussels.
  • Drain and discard any mussels with cracked shells or that do not close tightly when touched.
  • Combine the mussels, water, clam juice, bay leaf, thyme, salt, peppercorns, onion, leek, carrot, parsley, and whiting in a large pot.
  • Bring the mixture to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 1 hour or until the broth tastes well blended.
  • Pass the broth through a fine-mesh strainer into a medium bowl, pressing to extract as much liquid as possible.
  • Discard the solids.
  • Cover and store the broth in the refrigerator for up to 5 days.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this fish broth with a light, crisp white wine such as Albariño or Sauvignon Blanc to complement the delicate seafood flavors.

Nutritional Information

Calories: 40 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 0.5 g | Fiber: 1 g | Sugar: 2 g | Salt: 200 mg
————————————————————————————————–