Fish,  Recipes,  Stews,  Vegetarian

Spanish fish and vegetables broth: it will become your favourite Veganuary winter warmer

Hi everyone!

We are entering in these days of the year that all our body wants is warm food. The more steamy, the better. Seeing below-zero temperatures in our weather apps day in day out is really tough, but if you are eating a hearty stew or any heavy meal (in terms of calories amount) at the same time there will be no blues at all. Believe me: it works like a magic wand.

A perk of living in England is that you can eat them all year round because there are not warm or cold days here. You deem them as cold, not so cold, very cold or freezing-and if the sun shines, they are just sunny. For this reason, and also because I love stews to an insane extent, this blog showcases a broad selection. I can’t imagine having a bowl of garlic soup for lunch in Barcelona at the doors of summer. However, here it is sensible choice. How wonderful!

I can anticipate some of you will be celebrating Veganuary whether or not you follow vegetarianism or veganism lifestyles. Now, if you include fish among your regular meals (some people just don’t consider eating animals at all) don’t throw away the head and spine of it. You can give it a second life and prepare a nice broth, full of flavour and, of course, 100 per cent comforting.

We recently ate baked sea bass at home and I used the parts mentioned above to make another fishy meal. My mum does it when she serves fish on the weekend so I just followed what she does. In other words, I made a brand new meal from some leftovers-which to my joy came together in less than 45 minutes. We ate all the fish and unfortunately we couldn’t add any remains to make the broth even more flavourful. Therefore, if you still keep some do not hesitate to do it. This recipe is much more basic than Tuna marmitako or the recent Cod, leek and potatoes stew, yet the taste is beyond superb. Enjoy it and happy Veganuary!


INGREDIENTS (SERVES 4)

  • The head and the spine of a fish (i.e a Sea bass)
  • Thick vermicelli pasta (300 g)
  • Tomato (1)
  • Red pepper (1)
  • Green pepper (1)
  • Onion (1)
  • Carrot (1)
  • Leek (1)
  • Bay leave (1)
  • Fresh parsley (a handful)
  • Water
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. In a pot, heat up a generous amount of olive oil. Toast the fish parts so all the flavours are released. Once golden brown, remove and set aside.

2. Chunk all your vegetables and simmer for 5-10 minutes in the oil. Add a pinch of salt and pepper. Cook until they are tender and then return the fish head and spine.

3. Fill the pot with water and boil at medium heat for at least 30 minutes. Drop the parsley, the bay leave and another pinch of both salt and pepper. Stir occasionally to blend all the flavours, but be careful not to break the fish spine.

4. Drop the pasta and cook for 10 minutes or whichever the time the pack states. After that, discard the fish parts and your stew will be ready to b served.

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