Aneto natural fish broth 1 litre

We cook this broth only with fresh and natural ingredients:

Water 1L, 1 Monkfish and Hake head ( 26% ), 1 Cod fishbone ( 5% ), ½ tomato, ½ onion, 1 carrot, 1 piece of fennel, ¼ leek, 1 branch of celery, 1 drizzle of extra virgin olive oil, ¼ clove of garlic, 1 pinch of sea salt

Aneto Natural Fish Broth Paired Recipe

Caldo is a Spanish term for broth or stock, and it forms the foundation of many traditional Spanish soups and stews. It’s a savoury, aromatic liquid rich in flavours derived from simmering a variety of ingredients, such as vegetables, meat, and spices. Caldo serves as the heart and soul of Spanish cuisine, often utilized as a nourishing base for dishes like cocido, paella, and more.

Making Caldo with Aneto Fish Broth

Creating a flavourful caldo using Aneto natural fish broth is a simple and delicious process:

Ingredients:

• 1 litre Aneto fish broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 leek, chopped
• 1 bay leaf
• Fresh parsley, for garnish
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion, garlic, carrots, celery, and leek in a little olive oil until they begin to soften and become aromatic.
2. Add the Aneto fish broth and bay leaf to the pot. Bring it to a gentle simmer.
3. Let the caldo simmer for about 30-40 minutes, allowing the flavours to meld and the vegetables to become tender.
4. Season the caldo with salt and pepper to taste. Adjust the seasoning as needed.
5. Serve the caldo hot, garnished with fresh parsley.

This caldo made with Aneto fish broth is the perfect base for seafood soups and stews like Spanish fisherman’s stew or Mediterranean bouillabaisse. Its rich seafood flavour infuses your dishes with authentic Spanish taste, making them a culinary delight. Contact us today at Victus Emporium to find out more.