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Fish Broth

Name: Fish Broth
Prep time: 5 min
Total time: 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 8 cups water; 1/2 teaspoon salt; 1 onion, quartered; 2 garlic cloves, peeled, sliced; 1 carrot, peeled, diced; 1 large potato, peeled. diced; 1 lb white fish (e.g. cod, tilapia, drum); 3 tablespoons olive oil; 2 lemons

Prep 5 min
Total 30 min
Ingredients 9
Servings 6

Having grown up with my abuela, I’ve picked up a few recipes (or two) from her kitchen. She’s taught me nearly everything I know when it comes to cooking from scratch. Her recipes have always been really simple, easy to make and use real ingredients. I’ve never seen her open up a can, warm it up in the microwave and call it soup. My grandmother used to say that “un buen caldo alivia todo resfriado” or, a good stock cures any cold. My husband grew up having chicken soup when he was sick, and he still asks me to make him the soup when he feels under the weather. In my case, I don’t crave chicken soup when I am sick; I want some good caldo just like she used to make. Contrary to popular belief, a good soup or stock doesn’t need to cook for hours to be good. Her fish soup is done in 30 minutes and is full of flavor and healing super powers (that is what she used to tell me growing up). Here I share with you her recipe and her love for fresh food.

Ingredients

8 cups water
1/2 teaspoon salt
1 onion, quartered
2 garlic cloves, peeled, sliced
1 carrot, peeled, diced
1 large potato, peeled. diced
1 lb white fish (e.g. cod, tilapia, drum)
3 tablespoons olive oil
2 lemons

Directions

1

In a 5 quart pot, bring the water and salt to a boil over medium high heat to high heat. Meantime, chop the vegetables. Clean the fish and cut it in 2 inch wide pieces.
2

Once the water is boiling, add the onion, garlic, carrot, potato, fish and olive oil into pot. Juice one lemon and add it to the soup. Reduce heat to medium-high and simmer for 20 minutes, uncovered.
3

Turn off the heat, cover the soup and wait 5 minutes. Serve it hot.

Add a teaspoon of olive oil and a squeeze of lemon (about a tablespoon) for a great finishing touch.

Nutrition Facts

Serving Size: 1 Serving

Calories: 8.0

Total Fat: 0.3g; 0%

Saturated Fat: 0.1g; 0%

Cholesterol: 1.5mg; 0%

Sodium: 20.6mg; 1%

Potassium: 23.2mg; 1%

Total Carbohydrate: 0.6g; 0%

Dietary Fiber: 0.1g; 0%

Sugars: 0.1g

Protein: 0.7g

% Daily Value*:

Vitamin C: 1.70%; 2%

Calcium: 0.90%; 1%

Iron: 0.30%; 0%

Exchanges:

Free

*Percent Daily Values are based on a 2,000 calorie diet.

Having grown up with my abuela, I’ve picked up a few recipes (or two) from her kitchen. She’s taught me nearly everything I know when it comes to cooking from scratch. Her recipes have always been really simple, easy to make and use real ingredients. I’ve never seen her open up a can, warm it up in the microwave and call it soup. My grandmother used to say that “un buen caldo alivia todo resfriado” or, a good stock cures any cold. My husband grew up having chicken soup when he was sick, and he still asks me to make him the soup when he feels under the weather. In my case, I don’t crave chicken soup when I am sick; I want some good caldo just like she used to make. Contrary to popular belief, a good soup or stock doesn’t need to cook for hours to be good. Her fish soup is done in 30 minutes and is full of flavor and healing super powers (that is what she used to tell me growing up). Here I share with you her recipe and her love for fresh food.