Fish broth with fennel
A strained broth made with fish bones, fennel, tomato and saffron.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 2 cloves of garlic
- 300 g fennel
- 100 g onions
- 300 g tomatoes
- 600 g fish bones
- 1500 ml water
- 30 ml olive oil
- 1 g saffron
Preparation
Wash the fennel and tomatoes. Peel the onion and garlic. Thinly slice the fennel and onion, chop the garlic and dice the tomatoes.
2 cloves of garlic300 g fennel100 g onions300 g tomatoes- knife
- chopping board
Heat the oil in a cooking pot. Cook the fennel, onion and garlic for 5 minutes over a medium heat without browning.
30 ml olive oil- cooking pot
Add the bones, tomatoes, saffron and 1500 ml of water. Bring to a simmer and cook uncovered for 30 minutes, skimming off the foam.
600 g fish bones1500 ml water1 g saffron- cooking pot
- skimmer
Strain the broth through a fine sieve without crushing the bones. Discard the strained bones and vegetables, then serve the broth piping hot.
- fine sieve
- bowls
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration