by Padre Art

Created on: January 14, 2009   Last Updated: October 31, 2011

A broth is the essence of a food reduced "todo en la caldera" (all in the kettle) with water, vegetables, seasoning and as the name suggests, using whatever is available or in season. Think of it as a richly flavored and nutritious water.

Brodo di manzo (beef broth) is a savory example.

Ingredients

2 pounds beef (any cut)
1 shank bone with marrow
1 large onion

1 carrot
2 stalks celery with leaves
2 tomatoes
2 sprigs parsley
6 quarts water
6 peppercorns
1 tablespoon salt
Olive oil

Cut meat and vegetables into 1 inch pieces. Brown meat with onion in oil while bringing water and other ingredients to boil. Add browned meat, onions and oil to boiling water, reduce heat and simmer 2 hours. Strain.

As you will see, chicken broth (brodo di pollo) has many similarities to the previous broth.

Ingredients

4 pounds chicken (any parts with bones)
6 cups water
1 carrot
2 stalks celery with leaves
1 large onion
1 bay leaf
6 peppercorns
1 teaspoon salt

Chop vegetable into 1 inch pieces, add all ingredients to water, bring to boil, reduce heat and simmer until meat is tender, cool, skim fat, bring to boil again then remove from heat and strain.

These broths are good hot or as an iced drink on a hot afternoon. They can be used to replace the water in soups, casseroles, stuffing, as the liquid for poaching or in a bisque when using Brodo di Pesce (fish broth).

Ingredients

3 pounds fish (whole, any kind, cleaned)
1 large onion
1 carrot
2 tomatoes
3 stalks celery with leaves
2 tablespoons butter
2 tablespoons olive oil
2 quarts boiling water
1 teaspoon coarse ground black pepper
1 teaspoon salt
1/2 cup grated Parmesan cheese
1 cup white wine

Cut vegetables into 1 inch pieces and saute with fish in butter and olive oil while bringing water to boil. Remove fish carefully and set aside, add vegetables to boiling water and simmer for 30 minutes then add fish, Parmesan cheese and wine. Boil slowly for 15 minutes, remove from heat and strain.

Clam broth made in a similar manner is a treat served hot or cold with a dollop of salted whipped cream as garnish.

Ingredients

Heavy cream
Salt

Beat cream until stiff and fold in a pinch of salt. For a colorful variation dry 3 tablespoons pimientos, force through a sieve, and fold into 1/2 cup salted whipped cream.

This garnish is also good on brodo di verdura (vegetable broth).

Ingredients

Any and all vegetables
Saffron (optional)
Water

Cut vegetables into 1 inch pieces (saute first for richer flavor if you like), just cover with water, bring to boil, reduce heat, simmer for 45 minutes. Remove from heat and strain. For an interesting variation add 2 tablespoons of tamari during the last five minutes cooking time. Feel free to alter any of these recipes by adding or leaving out anything that strikes your whim.

You can store these broths in the fridge or freeze them but like all wholesome homemade foods they have no preservatives so eat them soon and make some more. If you want to freeze them you can save space by simmering until they are reduced by half.

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