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fish broth (base 1)

Gluten free, Vegetables and Fruits, White fish, Fish, Seafood & Shellfish

A broth that will complement all your poached vegetables or fish cooked with bouillon.

Also very pleasant to drink hot in a cup, a very good remedy for a cold.


This recipe freezes very well. You can also make ice-cubes to use in smaller portions on a day to day basis.


Recipe for 4

Fish broth

500 Gr
Royal sea bream
500 Gr
500 Gr
100 Ml
4 Liter(s)
0.50 Unit(s)
4 Unit(s)
0.50 Unit(s)
Bird's eye chili
150 Gr
2 Unit(s)
100 Gr
150 Gr
150 Gr
French shallot
6 Clove(s)
6 Unit(s)
Combava leaf
1 Pinch(es)
Saffron pistil
2 Unit(s)
Star anise
1 Tsp
Black peppercorns
1 Tsp
Coriander seeds

Preparation time: 120 min

  • Preparation

    Ask your fish monger to clean and cut all the fish into small pieces. 

    Cut the combava in half, as well as the lemongrass lengthwise.

    Seed the bird's eye (Thai) chili, wash and slice the fennel, the tomatoes, and the celery.

    Peel and mince the onion, the shallots, and the garilc.

  • The broth

    In a large pot with some oil over low heat, place the pieces of fish. Cook them for 5 minutes without coloring.

    Add all the remaining ingredients except for the pastis and water, continue to fry for another 5 minutes, avoid any coloring.

    Pour in pastis and water, bring to a boil.

    Reduce the heat until it simmers, let cook for 1:30, skim regularly with a skimmer to remove impurities..

    This recipe will give you about 2.5 liters of broth.

  • Finishing touches

    Pass the broth through a fine mesh seive, let it sit so the impurities fall to the bottom. Cool it in the refridgerator.

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This recipe freezes very well. You can also make ice-cubes to use in smaller portions on a day to day basis.

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