Today I want to share with you the recipe for a delicious fish broth. It is the same recipe of the broth we use for Fish Couscous, but instead of being used to make couscous, it is served plain with some grilled crusty bread. I love this soup as it is simple, yet full of flavour. It reminds me of the end of summer that I would sometimes spend in Sicily, just before getting back home to start school again. In the evenings, it would already be cool enough to have some soup and what could be better than something made with the freshly caught fish we could buy straight from the fishermen? My mum would always make some grilled crusty bread to eat with it and we used to rub some garlic on the top of the bread… mmmm, try to eat it with this broth, it is so good! And quite easy to make! Enjoy!
Fish Broth with Garlic Crostini
The recipe for a simple, yet deliciously hearty soup: Fish broth with garlic crostini!
- 1 kg – 2.2 lbs. fish for soup cleaned and salted (but WITH the heads on)
- 4 garlic cloves
- 1 big onion minced
- 1 tbsp parsley chopped
- 70 gms – 2.5 oz. double tomato concentrate
- 5 tbsp extra virgin olive oil
- ¼ tsp salt to taste
- 2 lt – ½ gallon water
- Grilled crusty bread
- Garlic cloves
Start by crushing together ¼ of the onion, all the garlic cloves and parsley in a mortar and pestle. Keep aside.
Mince the rest of the onion and sauté it gently in a big pot together with the extra virgin olive oil. Do this on a very low fire. The onions have to become transparent and not brown.
After 5 minutes, add the crushed garlic, onion & parsley mixture and cook for another 3 or 4 minutes.
Add the tomato concentrate, mix well and cook for a couple of minutes.
Now add the water and bring to a boil.
Sieve the stock and keep it aside (you can add the fish to it afterwards, if you like).
Serve with grilled crusty bread generously rubbed with some fresh garlic.
The cooking time will depend on the size of the fish you are using. If you are using bigger fish, I suggest you cut them in half (horizontally) and remove the tail parts after cooking them for 30 minutes, so you can eat this fish later. Keep simmering the stock with the heads (which can be discarded later). If your fish was small to begin with, it will melt away in the stock, so do not worry about it.