Best Basic Sea Vegetable Broth Recipes

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BASIC VEGETABLE BROTH (SLOW COOKER)



Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories     Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

  • Place all ingredients in slow cooker with 7 cups water.
  • Cook on low heat until vegetables are tender, about 6 hours.
  • Strain into large bowl, pressing vegetables to extract liquid.
  • Let cool 30 minutes.
  • Refrigerate uncovered until cool.
  • Cover and refrigerate for up to 3 days or freeze for up to 1 month.

BLACK SEA BASS IN SPRING VEGETABLE BROTH



Black Sea Bass in Spring Vegetable Broth image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 clove garlic
Kosher salt
1 teaspoon dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 large pasteurized egg yolk, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
6 small spring onions
1/2 small fennel bulb (with fronds)
1 celery stalk, halved crosswise
1 small carrot, halved crosswise
2 sprigs parsley, plus 1 tablespoon chopped leaves
1 bay leaf
1/2 teaspoon peppercorns
1 pound fresh fava beans
1 1/4 pounds small red-skinned potatoes, halved
Kosher salt
1 cup multicolored cherry tomatoes, halved
6 5-to-6-ounce black sea bass fillets, pin bones removed
Crusty bread, toasted, for serving

Steps:

  • Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
  • Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
  • Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
  • Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
  • Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
  • Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.

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