Caldo de pescado | Fish broth



This week I showed you how to prepare arroz a banda. In that recipe I was using fish stock, so I decided to upload a quick extra post so that you can see how I do it.

*Super tip: buy the whole fish (cheaper than buying only the fillets) when you go to your fishmonger’s. Once at home, freeze the heads, tails and bones separately. Repeat this each time you buy fish and once you have enough material go for the broth.*

You can obviously buy fish stock from the supermarket but I feel more confident with a home-made one. Let me know if you also like preparing your own and how you do it, or if you normally buy it tell me which is your favourite one!

See you next week ❤️

Serves: 2 liters

Difficulty: I can light the stove



1 leek

1 onion

1 carrot

fish leftovers: heads, tails and bones

2 l water



Roughly chop the veggies. Introduce them in the pressure cooker.

Add the fish.

Add water (you can pre-heat it in the kettle).

Close the pressure cooker and cook for 20 minutes.

Strain the fish broth with a colander.

Use or freeze your fish stock broth. Done!

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