Jellied Fish Broth
Updated June 5, 2024
- Total Time
- 58 minutes
- Prep Time
- 10 minutes
- Cook Time
- 48 minutes
- Rating
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Ingredients
2 ¼ pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length
5 cups cold water
Large pinch thread saffron
⅓ cup white wine
2 ounces canned tomatoes (in juice)
2 tablespoons tomato paste
7 cloves garlic, peeled and smashed
½ teaspoon ground fennel
½ teaspoon kosher salt
Nutritional analysis per serving
44 calories; 2 grams fat; 168 milligrams sodium; 7 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the fish bones and water in a 5-quart glass or ceramic casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Step 2
Remove the broth from the oven. Prick the plastic with a sharp knife to release steam. Uncover carefully and let stand until cool. Strain through a fine sieve lined with a kitchen towel or cheesecloth rung out in cold water. Reserve the broth. Rinse and dry the casserole.
- Step 3
Combine saffron and wine in the clean casserole. Cook, uncovered, at 100 percent power for 30 seconds.
- Step 4
Place the tomatoes, tomato paste, garlic and ¼ cup of the reserved stock in a blender. Blend until smooth. Add to the saffron-wine mixture. Stir in fennel, salt and remaining broth. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 8 minutes.
- Step 5
Remove from oven. Prick the plastic to release steam. Uncover and transfer soup to a serving bowl or individual bowls. Chill in the refrigerator overnight or until jelled.
There is no low-wattage variation for this recipe. The fish broth alone would take more than an hour to cook.
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