SLURP RECIPE
Light and Fragrant Fish Broth
25mins
easy
Servings: 2
Ingredients
- 2 medium potatoes
- 1 medium leek
- 1 fennel bulb
- 1 pinch saffron
- 150g fresh white fish, any cut
- 1 small handful fresh parsley
- 1 small handful fresh dill
- 1 pinch sea salt
- 1 pinch black pepper
- 324g (1 pouch) Borough Broth Sustainably-Caught Wild Fish Broth
Instructions
- Cut the potato into even chunks.
- Bring the fish broth and the potatoes to a very gentle simmer in your smallest pot (all the potatoes will need to be submerged to cook evenly; keep the lid on the pot).
- Rinse the fish and chop into even, chunky dice. Remove any bones with tweezers.
- Finely slice the leek and the fennel. Finely chop the herbs.
- Once the potatoes are very nearly soft, add the leek and fennel and simmer for 5 minutes with the lid off.
- Now add the fish, saffron, and a pinch of salt and pepper. Turn the heat right down and gently poach the fish for 4-6 minutes. It is cooked when you are able to break the flakes apart with a spoon.
- Turn off the heat and stir through the chopped herbs.
- Serve in warmed bowls with fresh bread and butter.