Do fish soup It is not necessarily difficult, although it is important to pay attention to various details so that the flavor of the dish stands out and is not just a simple fish cooked in water. There is a wide variety of recipes with which you can achieve it, most of them of course focus on the sauce or sauce that is added to the preparation to give it better seasoning.
Others focus on the condiments, something very particular, because they are not what we usually choose for other dishes due to the subtle, but at the same time, penetrating flavor of the fish. Some of the most used are bay leaves, epazote, aromatic herbs, parsley or coriander, etc. But from what we shouldn’t forget Never is from fish we will choose.
Its meat is the protagonist of this exquisite dish, and choosing the best meat to make a fish broth seems like a difficult challenge to meet. Just as each recipe is different, some ask you to choose a particular type of fish, but how much is necessary to do it this way? Next we give you some options and we tell you why it would be the best fish for your broth.
What is the best fish to prepare a rich broth?
To get rid of all stress, the first thing you should know is that the only requirement to make a good fish broth is that you choose the whitesbecause these have a more subtle flavor that combines perfectly in a stew.
They can be used from other fish, but in reality it is much more recommended White fishand also of course you have to choose one fresh and good quality so that your broth is a success.
Now, of the great variety of fish that exists, here we give you some options and you can choose the one that suits you best for its characteristics or price.
red snapper
Its meat is white and free of dark spots, its flavor is very subtle and pleasant to most palates, which is why it is one of the favorites for broth.
In our country it comes mainly from the Gulf of Mexico, followed by Baja California Sur, Nayarit and Guerrero. It is characterized by being rich in B complex vitamins, phosphorus and proteins of high biological value.
crappie
The mojarra is a fish also known as tilapia, of African origin. This fish is characterized by a soft and very white meat with a neutral flavor that adapts excellently to various preparations, such as broth.
In Mexico, the production of mojarra is 183 thousand tons and the states where it is most produced are Jalisco, Chiapas, Michoacán and Sinaloa, so its price is affordable. This fish provides Omega 3 and proteins of high biological value.
Mountain range
It is one of the few blue fish that is preferred to make a fish broth. This is due to its price, since it is accessible, but also to its soft meat and its flavor, which is not as intense as that of others of its kind.
In Mexico it is usually captured in Sonora, Campeche, Baja California, Sinaloa, Veracruz, Tamaulipas, Tabasco, Baja California Sur, Nayarit and Michoacán. It is a source of vitamins A and B complex, proteins of high biological value and healthy fats.
excavators
The flavor of this fish is very mild and therefore can be combined with other fish or meat. It is a rich source of calcium, iron, healthy fats and proteins of high biological value, as well as being low in sodium.
Its meat is white and has a pleasant flavor, in addition to maintaining a good consistency, which is why it is chosen in some states to make fish broth, particularly in the southwest of the country.
Hake
Hake is one of the favorites for cooking fish broth, because its meat is firm and meaty, as well as being a white fish that goes well combined with other ingredients such as vegetables or the sauce used in the broth. .
Among its nutritional contributions are healthy fats Omega 3, phosphorus, iron, potassium, magnesium and vitamin B12.