Basic Sea Vegetable Broth Recipes

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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.

BASIC VEGETABLE BROTH



Basic Vegetable Broth image

This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.

Provided by for the love of veg

Categories     Stocks

Time 1h10m

Yield 3-4 quarts, 16 serving(s)

Number Of Ingredients 10

1 onion, peeled and cut into large wedges
1 carrot, peeled and cut into large pieces
1 celery rib, with leaves and cut into large pieces
3 garlic cloves, unpeeled and left whole
2 sprigs parsley
1 teaspoon salt
5 peppercorns
1/4 cup nutritional yeast
1 bay leaf
2 whole cloves

Steps:

  • Place all the ingredients in a large pot with 3-4 quarts of water.
  • Cover and simmer about 1 hour.
  • Strain.
  • Variations:.
  • You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
  • This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
  • You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
  • This recipe will make about 16 cups of stock. Easily double the recipe for more.

Nutrition Facts : Calories 14.6, Fat 0.2, Sodium 151.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.5, Protein 1.3

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.

BASIC VEGETABLE BROTH



Basic Vegetable Broth image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

  • Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

SIMPLE MISO BROTH



Simple Miso Broth image

Categories     Low Sodium     Simmer

Yield makes about 6 cups

Number Of Ingredients 3

1 recipe Basic Vegetable Stock (page 11), or one 32-ounce carton low-sodium vegetable broth plus 2 cups water
2 strips kombu (sea vegetable), each about 3 by 5 inches
2 to 4 tablespoons miso, any variety, to taste

Steps:

  • Combine the stock and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
  • Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
  • Variations
  • Embellish miso broth with any of the following:
  • Diced tofu
  • Cooked Asian noodles
  • Finely chopped scallions
  • Grated fresh daikon radish or white turnip
  • Crisp cucumber, seeded and grated
  • Nutrition Information
  • Per cup:
  • Calories: 42
  • Total fat: 2g
  • Protein: 1g
  • Fiber: 1g
  • Carbohydrate: 4g
  • Cholesterol: 0mg
  • Sodium: 9mg

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove leaves and tender inner parts of celery and set aside.
  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

BASIC SEA VEGETABLE BROTH



Basic Sea Vegetable Broth image

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

Provided by Sharon123

Categories     Stocks

Time 1h25m

Yield 4-6

Number Of Ingredients 6

4 -5 cups water
5 inches piece kelp or 5 inches kombu
1/3 cup dried shiitake mushrooms (if using porcini, use 1/4 cup) or 1/3 cup other dried mushroom (if using porcini, use 1/4 cup)
1 teaspoon minced fresh ginger
1 tablespoon miso
3 scallions, chopped for garnish

Steps:

  • Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
  • Remove the sea vegetable and mushrooms, dice, and return to pot.
  • Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
  • Serve as is, or use as stock.

Nutrition Facts : Calories 12.2, Fat 0.3, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7

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