Fish Recipe

This simple yet elegant fish broth forms the foundation of a comforting seafood dish. By dissolving fish bouillon cubes in hot water and infusing them with dry thyme and basil, you create a rich, savory liquid that enhances the natural flavors of fresh fish without overpowering them. The earthy notes of thyme pair beautifully with the sweet, herbal aroma of basil, resulting in a balanced and aromatic profile. This versatile base is ideal for poaching white fish fillets, creating a quick soup, or serving as a flavorful sauce for shellfish. It is a perfect solution for weeknight dinners when you want a restaurant-quality taste with minimal effort. Serve with crusty bread to soak up the delicious juices.

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 12

Calories: 106.5

Dietary: Gluten-free

Description

This simple yet elegant fish broth forms the foundation of a comforting seafood dish. By dissolving fish bouillon cubes in hot water and infusing them with dry thyme and basil, you create a rich, savory liquid that enhances the natural flavors of fresh fish without overpowering them. The earthy notes of thyme pair beautifully with the sweet, herbal aroma of basil, resulting in a balanced and aromatic profile. This versatile base is ideal for poaching white fish fillets, creating a quick soup, or serving as a flavorful sauce for shellfish. It is a perfect solution for weeknight dinners when you want a restaurant-quality taste with minimal effort. Serve with crusty bread to soak up the delicious juices.

Ingredients

3 Fish bouillon cubes
1 teaspoon Dry thyme
1 teaspoon Dry basil

Directions

1
Bring 750 ml of water to a gentle boil in a saucepan over medium heat.
2
Add the fish bouillon cubes to the boiling water and stir until completely dissolved.
3
Reduce the heat to low and add the dry thyme and dry basil to the broth.
4
Simmer the mixture uncovered for 5 to 10 minutes to allow the herbs to infuse into the liquid.
5
Taste and adjust seasoning if necessary, then use the broth immediately for poaching fish or as a sauce base.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 106.5kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 37.5mg13%
Sodium 41.6mg2%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 750 ml of broth, suitable for poaching 2-4 servings of fish fillets.

For a lighter flavor, you can reduce the number of bouillon cubes to 2 and add a splash of white wine.

If using fresh herbs instead of dried, add them towards the end of the simmering time to preserve their delicate flavor.

Store any leftover broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: fish, broth, bouillon, thyme, basil, herbs, seafood, poaching, sauce, quick, dinner, savory, aromatic, simple, weeknight, international, cooking, easy, flavor

Read it online: https://www.chefs-mate.com/recipe/fish-recipe-70/