Seafood Broth

SEAFOOD BROTH

Steps:

• Cook the potatoes in a pan of boiling salted water for about 10 minutes, until not quite tender. Drain and set aside.
• Heat the oil and butter in a large pan and cook the onions over a low heat until soft but not browned. Add the garlic and cook for 1-2 minutes until softened.
• Reduce the heat and add the bay leaf, wine, fish stock, salmon, prawns, broccoli and potatoes. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the salmon and prawns are cooked through. Remove the bay leaf.
• Remove from the heat and allow to cool slightly. Stir in the yoghurt and reheat gently, but do not allow to become too hot or the yoghurt will curdle. Season to taste with salt and pepper.
• Serve immediately garnished with chopped parsley and parsley sprigs.

SEAFOOD BROTH

Steps:

• Place all of the ingredients in a large, heavy soup pot. Fill with enough cold water to cover by at least 2 inches.
• Bring to a boil over medium-high heat and skim away any foam. Reduce the heat to medium-low, cover partially, and simmer for 45 minutes to an hour.
• Remove from heat and strain through a fine-mesh strainer or cheesecloth-lined colander.

SEAFOOD STOCK

Steps:

• Heat the olive oil in a large stockpot and sauté the vegetables over high heat for 5 minutes, stirring often, until the onions are translucent. If you are using fresh mushrooms, add them, too. Add the tomato paste, stir well and cook over medium heat for another 2 or 3 minutes, until it darkens.
• Add the shells and bodies and bones and smash them all with a potato masher. If you are using dried mushrooms, add them here. Mix well to coat with the tomato paste and to disperse everything. Cook for another 2 to 3 minutes, stirring a couple times.
• Add the white wine, bay leaves, peppercorns and parsley and bring to a boil. Let this cook for a minute or two, then pour in enough cold water to cover everything by about an inch; normally this is about 10 cups. Let this simmer very gently for between 30 and 45 minutes. Add salt to taste.
• Turn off the heat. Set up another large pot or bowl and put a fine-meshed strainer over it. Line the strainer with a plain paper towel or cheesecloth and ladle the stock through this set-up into the large pot or bowls. Do not try to get the last dregs of stock, as this will be full of debris. Discard the shells, etc.
• Let the stock cool for 15 to 30 minutes, then use or pour into quart jars. The stock will keep for a week in the fridge. It will freeze well for 6 months, but after that it deteriorates rapidly.

ASIAN NOODLE BROTH WITH FISH

Steps:

• Bring a pan of salted water to the boil and cook the noodles following the instructions on the pack.
• Drain the noodles in a colander, toss in a little sesame oil and divide the noodles between four serving bowls.
• Heat a large frying pan or wok over a medium heat and add a splash of vegetable oil. Stir-fry the garlic, ginger, mangetout, water chestnuts and half the chillies for 2 minutes until softened.
• Add the hot stock and bring to the boil.
• Drop in the sole pieces, cook for a minute and turn off the heat. Taste the broth and season generously with soy sauce and black pepper.
• Spoon over the noodles, dividing the fish, broth and veg evenly between the bowls. Drizzle over the lime. Serve with more soy sauce, and the coriander and chilli scattered over.

SEAFOOD STOCK

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.