Fish broth

Today we are going to teach you how to prepare a fish broth or stock, to be able to use when you make a seafood paella. It is very easy to make and you can freeze it in glass jars to use it later, so we usually make more and freeze it to use it when we need it.

Ingredients:

- 1 monkfish head

- 10 oz of assorted fish

- 5 crabs

- 8 heads of prawns

- 1 carrot

- 2 pear tomatoes

- 1 onion

- 1/2 leek

- 4 cloves of garlic

- 2 ñoras

- 3 bay leaves

- A pinch of saffron

- Olive oil

- Salt

Recipe:

- Peel and divide the garlic into very small pieces.

- Wash the vegetables and peel the onion, carrot and leek.

- In a large pot with a drizzle of oil, add the minced garlic and sauté it until golden over medium heat.

- Hydrate the ñoras in a bowl with water for a few minutes and remove the tail and the seeds from inside.

- Add the ñoras to the pot and stir for a few seconds.

- Add the onion as well and let it brown.

- Then add the leek, tomato and carrot, cut into small pieces and let the sauce cook together.

- When all the vegetables are well sautéed, add the prawn heads, the crabs and cook for a few more minutes.

- Pour 4 liters of water and heat over high heat.

- Sprinkle a little salt and saffron.

- Let it boil for half an hour and then add the whitebait and the monkfish head.

- Add the bay leaves.

- Lower the power to medium heat and let it boil for 20-25 minutes.

- Once this time has passed, let the bottom rest for at least 6 hours to enhance its flavor.

- Strain it to remove the vegetables and fish and store it in glass jars.

Bon appétit!