Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Fish Broth: A Sea-Scented Essential for Sicilian Cuisine
Discover how to prepare traditional Sicilian fish broth, the perfect base for ravioli, couscous, seafood soups and more.
🛒 Ingredients
- ✓ 1 kg mixed fish (scorpionfish, grouper, small shrimp)
- ✓ 1 onion
- ✓ 2 garlic cloves
- ✓ 2 L water
- ✓ 1 celery stalk
- ✓ 1 bunch parsley
- ✓ 2 bay leaves
- ✓ 1 lemon
- ✓ ½ cup dry white wine
- ✓ tomato paste
- ✓ salt
- ✓ chili pepper
📊 Nutritional Information
Fish broth - also known as fumet - is a cornerstone of traditional Sicilian cooking. This classic preparation enhances risottos, soups and pasta dishes, bringing the fragrance of the Mediterranean straight to your table. The aroma of fresh fish combined with parsley, celery and citrus creates a deep, comforting flavor profile. Perfect for cooler days when you crave something warm and full of Sicilian soul.
👨🍳 Preparation
- 1
Clean and rinse the fish thoroughly.
- 2
In a large pot, pour in the water and add bay leaves, celery, garlic, parsley and the lemon juice.
- 3
Turn on the heat and add the fish, wine and tomato paste. Stir gently.
- 4
Season with salt and chili pepper to taste.
- 5
Simmer over medium-low heat for about 30 minutes, stirring occasionally.
- 6
Turn off the heat and let the broth cool completely.
- 7
Strain the broth through a fine-mesh strainer to remove any bones.
- 8
Save the deboned fish meat to reuse in other recipes.
💡 Tips and Variations
For a richer flavor, add a few sun-dried tomatoes or a pinch of saffron. Try using the broth as a base for seafood risotto or Sicilian fish soup.
📦 Storage
- • Store in the refrigerator for up to 2 days in a glass bottle.
- • You can also freeze the broth for up to 4 months.
- • Thaw in the refrigerator overnight before use.
🍷 Pairing
Pair with a Sicilian dry white wine such as Grillo or Inzolia to enhance the marine aromas.
Thank you for preparing this Sicilian fish broth with me. May it become a flavorful staple in your kitchen. Enjoy!
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