Jellied Fish Broth

Name: Jellied Fish Broth
Prep time: 10 min
Cook time: 48 min
Total time: 58 min 30 s
Yield: 5 cups
Cuisine: american
Ingredients: 2 1/4 pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length; 5 cups cold water; Large pinch thread saffron; 1/3 cup white wine; 2 ounces canned tomatoes (in juice); 2 tablespoons tomato paste; 7 cloves garlic, peeled and smashed; 1/2 teaspoon ground fennel; 1/2 teaspoon kosher salt

By Barbara Kafka

Updated June 6, 2024

Total Time: 58 minutes
Prep Time: 10 minutes
Cook Time: 48 minutes
Rating: (0)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:5 cups

2¼pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length
5cups cold water
Large pinch thread saffron
⅓cup white wine
2ounces canned tomatoes (in juice)
2tablespoons tomato paste
7cloves garlic, peeled and smashed
½teaspoon ground fennel
½teaspoon kosher salt

Ingredient Substitution Guide

Preparation

Step 1
Combine the fish bones and water in a 5-quart glass or ceramic casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 40 minutes.
Step 2
Remove the broth from the oven. Prick the plastic with a sharp knife to release steam. Uncover carefully and let stand until cool. Strain through a fine sieve lined with a kitchen towel or cheesecloth rung out in cold water. Reserve the broth. Rinse and dry the casserole.
Step 3
Combine saffron and wine in the clean casserole. Cook, uncovered, at 100 percent power for 30 seconds.
Step 4
Place the tomatoes, tomato paste, garlic and ¼ cup of the reserved stock in a blender. Blend until smooth. Add to the saffron-wine mixture. Stir in fennel, salt and remaining broth. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 8 minutes.
Step 5
Remove from oven. Prick the plastic to release steam. Uncover and transfer soup to a serving bowl or individual bowls. Chill in the refrigerator overnight or until jelled.