We will not lie: the broth, which is based on fish, shellfish and other crustaceans, is not the most popular dish gourmets. Yet, this preparation of yesteryear is the guarantee of filling up with nutrients.

Side flavor, it does not hesitate to "twister" a simple fish aroma with some ingredients such as coconut or orange to give him a little pep's.

Thomas Feller, author of the book "Super Bouillons" (Hachette Cuisine) offers us two original and tasty broths to bring our taste buds to life.

The fish stock, the basic broth recipe

Photographer: Virginie Garnier
Styling: Sophie Dupuis-Gaulier / Hachette Cuisine

For 1 l of broth - Preparation time: 10 min - Cooking time: 30 min - Rest: 30 min - Difficulty: Easy - Cost: Economical

Ingredients:

Sole ..... 3 or 4 bones Carrots ..... 2 Garlic ..... 2 podsOnion ...... 1 Cloves ..... 4 Leek ..... 1 white Celery ..... 1 branch Glass of white wine ..... 1 Branch of thyme ..... 1 branch Bay leaves ..... 4 leaves Vegetable oil ..... 3 tbsp. soup. Salt pepper.

Recipe:

• Using a large knife or a clean hammer, crush the edges roughly. Peel the carrots, garlic and onion. Last piquce with cloves. Clean the leek and celery.
• In a large casserole, fry the fish bones with the oil until they begin to brown. Then pour the wine and let it reduce almost dry. Then add vegetables, herbs, salt, pepper and cover well with cold water. Bring to a boil and cook in large broth for 30 minutes. Let the broth stand for 30 minutes until it settles.
• Gently filter the broth, check the seasoning. It is ready for use.

Tips: Make a fish stock with only the lean white fish: sole, turbot, stonemason, monkfish ... do not take the edges of fish called "fat" such as salmon, swordfish or mackerel . As always, you can flavor the stock with a little fennel, lemon zest or spices such as ginger or lemongrass.

Recipes for the broth of shellfish or shellfish

To make one or the other of these broths, you just have to proceed in the same way. Make crustacean broths with crabs, shrimps or carcasses of langoustines, lobsters or lobsters. Crush them quite finely with a knife before browning them in the oil.

As for shellfish, rinse and brush them before returning them. You can use clams, cockles, tellines, knives ...

In the case of these 2 bouillons, plan 500 g of shellfish or carcass for 1 liter of water and, especially, never salt before having finished the broth completely.

Recipe of garlic broth, fresh herbs and candied orange zest

Photographer: Virginie Garnier
Styling: Sophie Dupuis-Gaulier / Hachette Cuisine

For 4 people • Preparation: 10 min • Cooking time: 20 min • Difficulty: Easy • Cost: Economical

Ingredients:

Fumet of fish ..... 1 l Garlic ..... 2 fresh cloves Orange ..... 1 Tarragon ..... ¼ of boot Chervil boot ..... ¼ of boot Dill ... .. ¼ of boot Olive oil ..... 6 cuil. soup.

Recipe:

• Peel the garlic and slice it thinly. In a skillet, gently sauté the garlic with half of the olive oil until it is colored. Then remove it from the pan and place it on paper towels.
• Using a thrifty knife, get the zest of the orange and then slice it thinly. Arrange the zest in a saucepan with cold water and bring to a boil. Drain and repeat this same operation twice. Book.
• Light up the herbs. Heat the aroma and keep it simmering.
• Divide the stock in 4 beautiful deep plates. Add herbs, orange zest, candied garlic petals and a few drops of olive oil. Serve immediately.

Variations: You can make the same recipe with another herbal base of basil / oregano / parsley or coriander / mint / Thai basil.

Recipe of Thai broth with spices, tuna and coconut cream

Photographer: Virginie Garnier
Styling: Sophie Dupuis-Gaulier / Hachette Cuisine

For 4 people • Preparation: 20 min • Cooking time: 10 min • Difficulty: Easy • Cost: A little expensive

Ingredients:

Fumet of fish .... 1.25 l Raw tuna ..... 200 g Ginger .... 2 cm Lemongrass .... 1 stem Galanga .... 2 cm Coriander .... ½ green chilli boot .... 1 small lime .... 1 Cream of coconut .... 10 cl.

Recipe:

• Peel the ginger and cut it into thick slices. Roughly chop lemongrass and galangal.
• In a saucepan, bring the fish stock to a boil with galangal, ginger and lemongrass. Let it drop by a quarter. Filter and keep warm.
• Chill out the coriander. Remove the chili peduncle before cutting it in half to remove the seeds. Slice it thinly. Squeeze the lemon and finely chop the tuna.
• In large soup plates, divide the broth and add the tuna, chilli, lemon juice, coriander and finish with 2 tbsp. coconut cream.

Variations: You can make this recipe with swordfish or salmon. As for herbs, if you find Thai basil, replace half of the coriander with this one and leave the leaves whole.

Find more recipes from Thomas Feller in the book "Super Bouillons" by Hachette Cuisine.

Photographer: Virginie Garnier
Styling: Sophie Dupuis-Gaulier / Hachette Cuisine