Fish Broth

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While this is not my favorite way to cook fish, this fish broth fills me up for a quick afternoon lunch or appetizer before dinner. I add yams, sweet potatoes, pumpkin, green plantains as my root vegetables.

Ingredients

3/4 lb fish
1 qt cold water
1 onion
2 tbsp butter
1 lb ground root vegetables
½ tsp salt
¼ tsp black pepper
Eschallot
celery
1 clove

Directions

Cut up the onion, eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary.
Clean and add the fish, water  and salt. Heat to boiling.
Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 – 40 minutes.
Remove the fish, separate the flesh from the bone, return the flesh to the soup and reheat.
Remove the fish head, if used, and serve it separately, if desired.
Garnish with chopped parsley and serve hot.

About Dee 166 Articles
Hi, I'm Dr. Dee! I enjoy maintaining a healthy lifestyle through fitness, baking, and cooking! My hobbies include crocheting, reading health and nutrition books, and of course, writing posts! I also love traveling and trying new foods. I'm a wife and mother of a beautiful daughter. I'm also known at home as Grammy to a white, energetic Bichon named "Princess"! All information provided are for informtional or educational purposes only. While I am not a medical doctor and can't give medical advice I read a vast amount of books on nutrition and overall health. However, please consult a physican in respect to your symptons or medical conditions. As a dedicated and positive individual, I want to spread the joy of healthy living! Come on this journey with me! My favorite Bible verse is Proverbs 16:9 "In his heart, a man plans his course, but the Lord determines his step."

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