Light and Fragrant Fish Broth
There’s such delicate and delicious flavour in Borough Broth Co’s fish broth I didn’t want to spoil this with anything heavy… I simply asked the fishmonger which was the freshest white fish and opted for 2 pollock collars (which are cheap as chips!). I cut the meat off the collar and poach this in the broth. Next to no cooking involved here and yet a really delicious, quick supper.
Written by
Joey O’Hare
Serves: 2
Cooking time: 5 minutes prep + 20 minutes to cook
Ingredients:
2 medium potatoes
1 medium leek
1 fennel bulb
1 pinch saffron
approx 150g fresh white fish, any cut
1 pouch (324g) Borough Broth Co Sustainably-Caught Wild Fish Broth
small handful fresh parsley
small handful fresh dill
sea salt
black pepper
Method:
- Cut the potato into even chunks.
- Bring the fish broth and the potatoes to a very gentle simmer in your smallest pot (all the potatoes will need to be submerged to cook evenly; keep the lid on the pot).
- Rinse the fish and chop into even, chunky dice. Remove any bones with tweezers.
- Finely slice the leek and the fennel. Finely chop the herbs.
- Once the potatoes are very nearly soft, add the leek and fennel and simmer for 5 minutes with the lid off.
- Now add the fish, saffron, and a pinch of salt and pepper. Turn the heat right down and gently poach the fish for 4-6 minutes. It is cooked when you are able to break the flakes apart with a spoon.
- Turn off the heat and stir through the chopped herbs.
- Serve in warmed bowls with fresh bread and butter.
Featured Product
Sustainably-Caught Wild Fish Bone Broth
Ethically sourced using small-scale fishing boats, traceable all the way back to the boat, these fantastic fish bones change throughout the year depending on the season to create this beautiful bright broth with a meatiness from the fish and depth from the vegetables and herbs.
View product
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