How to use Fish Broth
Craig McKnight suggests tasty ways to use fish broth to prove that you can reduce your food waste and still have delicious food.
In my last article I showed you how to make a delicious and tasty fish broth using the parts of the fish that you would normally throw away. Now I’ll show you how to use it to make three different dishes. These are so quick to prepare, they are ideal for a tasty midweek meal when your time is at a premium!
The best way to cook your fish using the stock you’ve lovingly prepared is by what the French call “a la nage” which translated means “in the swim.” You’ll probably know it as poached!
However, in this method, you’ll don’t fully submerge the fish you’re cooking in the broth. You only pour in enough broth to cover it halfway up the fillet. You then put a lid on top, so the fillet takes in the flavour from the broth while it cooks and also steams, so you get the best of both worlds!
In all of these suggestions, it is better to skin the fish before poaching. However, you don’t even have to waste the skin! Descale the skin before you take it off, place it on a baking tray on top of some greaseproof paper, sprinkle with salt and the place another baking tray on top. Roast in the over at 180 degrees Celsius for 10 minutes. Hey presto, you have crispy fish skin to place on top of your dish for some extra, delicious texture!
If you want a delicate tasting dinner, you can use the broth to poach some salmon fillets for four minutes and add some diced summer squash and tomatoes to the poaching liquid. Once the salmon has been cooked to your liking transfer it to your serving bowl. Season the broth with salt and pepper to taste, and ladle the broth and veg around your fish and place your crispy skin on top.
If you want a slightly bigger hit of flavour, use some cod or halibut fillets and a dozen small clams. The beauty of this dish is that when the clams open, they release their juices adding even more flavour to the to the broth! Again half submerge the clams and fish in the stock and cook for about five minutes until the clams are open and the fish is cooked to your liking. Serve as above with the crispy skin.
I simply love Asian flavours. If you want to boost the flavour up even more, use some cod fillets and boost the flavour of the broth with three strips of lime peel, a tin of coconut milk, some sprigs of coriander, a stick of lemongrass bruised with the side of a knife and an inch sized piece of ginger which has been peeled and thinly sliced. Cook the cod half submerged and in the poaching liquid covered with a lid for about five minutes. Serve with the crispy fish skin as above, together with wedges of lime, and add a sprinkling of chopped coriander leaves.
Those are three of my suggestions, but the beauty of using the broth to cook your fish is that you can change what you add to the broth according to your personal tastes. Happy experimenting!
View more of Craig’s top tips of delicious ways to reduce your food waste here.
Written by Craig McKnight, a foodie currently living and loving life in Italy.