▷▷ Recipe of fish broth for fideua 2023 ❰ Easy Recipe Top ❱

🕒 40m 👤 4

A good smoke is the key so that every seafood-based dish has a unique and irresistible flavor and, aware of this, in Easyrecipe.top We share with you the step by step so that you can successfully develop a fish broth for fideuá delicious.

While the process is fairly straightforward, it takes time, patience, and dedication, so gather all of your ingredients, and most importantly, enjoy the process. If you are also interested in learning how to prepare other broths and in our recipe book you will find many options such as chicken broth for paella. Learning to cook well is very easy!

Do you have everything ready to start? So follow our instructions and let’s start preparing the best fish broth for fideuá. Let’s do it!

Ingredients

750 gr. cuttings and hake bones
10 mussels
250 gr. from prawns
one tomato
two onions
two leeks
3 teeth of Garlic
1/2 glass of white wine
Olive oil
Salt

Preparation of fish broth for fideuá

Wash the fish heads and bones to remove impurities and then soak in cold water for fifteen minutes. Next, rinse everything with water and, on the other hand, peel the prawns and reserve the shell and head to use in preparing the broth.
Heat water in a saucepan and when it starts to boil add the mussels. Cook over high heat and with the pot covered for three minutes or until you notice that the mussels have begun to open. Next, take them out, pass them through cold water and reserve.
Add the shell and the head of the prawns to the water where you have cooked the mussels and cook again over medium heat for fifteen minutes. It is important to remove the foam that will form on the surface during cooking to have a clean broth. After time, strain and reserve.
Wash the leeks, remove the green part and chop them into small pieces. Wash the onion and tomato and cut them into small squares. The garlic cloves should be cut into medium pieces.
In a saucepan, add a splash of olive oil and, when it is hot, add the vegetables and fry over low heat for five minutes. It is important that you stir from time to time.
Add the white wine to the casserole and wait two minutes for the alcohol to evaporate. Then add the hake heads and bones along with a liter of cold water. Increase the heat so that the broth boils and, when it does, leave the preparation for 25 minutes.
It is important that the casserole is never without water. If the broth becomes dry it will be necessary to add more water to the casserole. Also, when the foam appears on the surface of the broth, it will be important to remove it with the help of a trowel so that the broth is clean and clear.
After time, remove the casserole from the heat and strain the broth with the help of a strainer. Put it in a container and mix it with the other one where the mussels and prawns were cooked. You already have a succulent fish broth ready for fideuá!

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