I don’t know if you feel the same as I did, quite scared by the word stock or broth. To me, it sounded like high cuisine, until I discovered that it was something really simple to make. Once you make one, you realize that there is no complications, and that it’s much more handy to have your homemade broth in the freezer.
Moreover, to make it, you can use leftovers that otherwise would have ended in the waste, and I love it whenever I can reuse and recycle and save a little bit!
I make this soup when I buy a whole hake or whiting. I love to prepare it “a la espalda”, a typical spanish way to bake the fish (soon recipe on the blog) and I ask the fishmonger to keep the spine and head. It is very easy to make the broth, and you can freeze and use it for so many things, rice dishes, noodles, seafood soups, stews … A thousand times better than packed broth.Soon I’ll post a shrimp broth which is even easier than this one.
- The head and spine of the fish. I usually use whiting or hake, but you can use other, monkfish is great for soups, for example.
- 1 onion, peeled and cut in two.
- 2 or 3 leeks. I usually use only discarded green part and use the white for other dishes. *
- 2 or 3 carrots. We can recover once made the broth and use them for other dishes.
- 1 potato. As with carrots.
- 1 bay leaf
- 10 pellets of pepper
- Sea salt.
- In a large saucepan put all ingredients, cover with water and heat it over medium heat. It will be ready after half hour counting since it begins to boil, but we can wait until the potatoes and carrots are tender.
- Season with salt.
- It can be used directly or frozen in glass jars.