Featured Recipe
Fish broth remake
By Kate
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White fish chunks stewed with aromatic vegetables and hearty citrus infusion. Uses diced tomatoes and clams for depth. Olive oil starts the base. A fragrant soup that mingles fenouil with bell pepper and celery. Garlicky, softened onion plays its part. Orange juice brings a bright citrus twist, fish cooks just until opaque. Served with toasted bread slices. Light seasoning, minimal fuss, mostly stove-top simmering. No dairy, no gluten, no eggs. Ready in under an hour. Slightly altered quantities, times nudged, and clam replaced by mussels for a twist. Paired with a pinch of smoked paprika for subtle warmth.
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Prep:
20 min
Cook:
35 min
Total:
55 min
Serves:
4 servings
soup
seafood
healthy
gluten-free
dairy-free
Introduction
Vegetables roasting gently in oil. The smell of garlic and fenouil sharp in the air. Then adding tomatoes—bright and acidic. The tang of orange juice cutting through. Mussels swap out the usual clams. Fish chopped chunky, cooking fast, tender. The paprika makes you notice something new. Bread crisp on one side, soft crumb ready to soak. No fuss. No dairy holding back. Just clean, fresh flavors, simmered down to something warm and simple. You could call it a stew or a soup. Whatever. The key is timing and letting the kitchen smell tell when it’s done. It’s rustic but not rough.
Ingredients
About the ingredients
Keep fish fresh. White fillets like cod, tilapia, or even hake hold shape well. Don’t overcook fish; it flakes easily when ready. Swapping clams for mussels ups the umami and gives a slight brine note difference. Use orange juice with pulp for texture and brightness. Green bell pepper offers fresh bite over the original yellow. Smoked paprika adds just a hint of color and smoky depth, subtle, don’t overpower. Olive oil is the base fat; use quality for flavor. Don’t skimp on vegetable variety; celery, fennel, and onion give layers. Tomatoes provide acidity plus sweetness. A natural combo that simmers together without fuss.
Method
Technique Tips
Start by warming olive oil over medium heat then add all diced vegetables to soften slowly. This stage draws out sweetness and builds flavor foundation. Avoid rushing or browning the veggies too much. After 10 minutes, add canned tomatoes, drained mussels, orange juice, and the paprika. Let boil gently and then simmer partially covered to meld flavors over 25 minutes. The longer stew develops, the deeper the taste. Introduce fish last so it remains tender and flakes on the fork. Cook 4-6 minutes uncovered. Taste and tweak salt if needed. Drizzle more olive oil before serving. Toast baguette slices just before dishing for optimal texture. This sequence keeps ingredients distinct yet connected.
Chef's Notes
- 💡 Cut fish into even pieces. uniform size means cooking happens evenly. Check if fish is fresh—look at color, smell. Don't let fish overcook. Flakes easily when ready.
- 💡 Sauté veggies slow and steady. Don't rush browning. It builds sweetness and flavors. Add salt early, but adjust later. Taste and tweak seasoning before serving.
- 💡 Use quality olive oil; it impacts flavor. Always have some on hand. For orange juice, use with pulp. Adds texture and brightness. Optional: some lemon zest for tang.
- 💡 If using other fish, pick sturdy kinds. They hold up in soup. Cod, tilapia, even halibut. Mussels change the taste profile. Adds slight brininess and umami.
- 💡 Toasting bread just right is key. A few minutes in the oven works. Try garlic butter on top or olive oil drizzle for extra flavor.
Kitchen Wisdom
How should I store leftovers?
Refrigerate in airtight container. Keep up to three days. Reheat gently; don't boil. Better taste next day.
Can I use different seafood?
Yes, shrimp works well. Or try scallops. Adjust cooking time based on size. Add towards end to prevent overcooking.
What if I can't find mussels?
Clams are fine too. Or use canned options for convenience. Fresh seafood adds freshness but use what you have.
Can I make this vegetarian?
Definitely, skip fish and mussels. Add more veggies. Tofu for protein or use vegetable broth instead of fish broth.
