Welcome to Paulina Kitchen! Did they come here attracted to the aroma? Because this recipe in addition to being comforting, tasty and nutritious is also full of delicious aromas.
Originally from Mexico, the fish broth is the classic grandmother's recipe. Its consumption is a practice that has existed for centuries in the coastal areas of Mexico, where fishing has been an important activity. It is very common to eat it in family houses and that each family has its characteristic recipe.
Fish broth is an excellent option to incorporate fish into the diet. It is important to note that the quality of the ingredients used in the fish broth is fundamental. So you have to opt for fresh and quality fish, as well as fresh and organic vegetables, to obtain the greatest nutritional benefits.
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On the fish broth
The old and well -known Mexican fish broth
The fish broth in Mexico has both indigenous and Spanish influences. Before the arrival of the Spaniards, the indigenous cultures in Mexico already used fish and shellfish in their diet, and it is likely that they have prepared broths or soups based on these ingredients.
During the colonial era, Mexican cuisine began to merge with Spanish cuisine. The Spaniards introduced new cooking techniques, condiments and ingredients, including the use of broths as a basis for preparing different dishes. It is possible that Spanish elements have been incorporated into this stage to the Mexican fish broth, such as the use of tomatoes and other condiments. Over time, the fish broth has been adapted and enriched with ingredients and flavors of each region of Mexico.
In Mexico, each region has its own variant of the fish broth, with different ingredients and preparation techniques. For example, in the Veracruz region the " shrimp broth " , while on the Pacific coast is the "seven seas broth" with a variety of seafood.
5 recommended fish for this broth
In the Mexican fish broth, various types of fish can be used , depending on personal availability and preferences. These are the most commonly used fish in Mexico to prepare this broth:
- Huachinango (Red Pargo): This is the fish that is usually used in Mexican cuisine. It has a firm meat and a delicious taste that is complemented very well with the fish broth.
- CORVINA: It is a white fish of tender and soft meat. It is much appreciated in the preparation of broths and soups due to its soft flavor and their ability to absorb the flavors of the condiments.
- Tilapia: It is a white fish widely used in Mexican cuisine due to its availability and price. It has a soft flavor and its flesh is easily shredded, which makes it ideal for fish broth.
- Mero: It is a white meat fish and firm texture. It has a delicate taste and is highly appreciated in Mexican cuisine. Add an additional dimension to the fish broth.
- Sierra: It is a fish that is commonly found on the Mexican coast. It has tasty meat and its texture is firmer than other white fish. It brings a distinctive taste to the broth.
A nutritional ally
Eating fish broth can be very good for health since it is a source of important nutrients. The fish used in the broth is rich in high quality proteins, omega-3 fatty acids .
It can be a healthy alternative to other broths or soups that contain high levels of sodium, saturated fats or artificial additives. The house -made fish broth with fresh and natural ingredients can be a nutritious and low calorie option. It is also considered easy to digest , especially for people with digestive problems or with sensitive stomachs. It can help calm the digestive system and provide easily assimilable nutrients.
Fish broth is an excellent way to hydrate the body , since it contains natural water and electrolytes present in fish and ingredients used in its preparation.
Uses and more uses of the fish broth
The fish broth is used in several ways in the kitchen , since it is a versatile and tasty ingredient. It can be used as a base of soups and stews, cooking of rice and pasta, fish sauce , pejerrey ceviche , ceviche de mero and marinados, etc. Although a very good shape is directly to use it as a broth.
Mexican fish broth recipe
The Mexican fish broth seeks to achieve a balance of flavors , combining the freshness of fish, the aromatic notes of the vegetables and spices, and the subtle acidity of the citrus fruits used as accompaniment. That is why it is important to make this recipe and adapt it to their tastes.
Yield : 6 portions
Preparation time : 30 minutes
Ingredients
- 1 kg of white fish (such as corvina, tilapia or huachinango), clean and cut into pieces
- 1 white onion, chopped in large pieces
- 3 garlic cloves, chopped
- 2 tomatoes (red tomatoes), chopped
- 1 Jalapeño Chile, chopped (optional)
- 2 carrots, peeled and cut into slices
- 2 celery stems, chopped
- 1 coriander twig
- 1 bay leaf
- 1 teaspoon of cumin powder
- Salt to taste
- Water
How to make fish broth
- In a large pot he heat a little oil over medium heat and add onion, garlic and jalapeño chile. Cook until the onion is transparent and there add the chopped tomatoes and cook for a few minutes until they soften.
- Add carrots, celery, coriander and bay leaf to the pot. Add the fish cut into pieces and cover everything with enough water so that the ingredients are submerged. Sprinkle with cumin powder and season with salt to taste.
- Take the broth to boiling and then reduce the heat to half-low. Slowly cook for approximately 20-30 minutes or until the fish is cooked and easily crumbles.
- Remove the fish from the pot and reserve. If a lighter broth is preferred, strain the liquid to remove solids and obtain a cleaner texture. Then put the cast broth in the pot and take over medium heat.
- Add the pieces of fish again to the broth and let it hot for a few more minutes for flavors to mix. Rectify flavors and turn off the fire.
