Fish broth

Fish stock is a flavorful and aromatic liquid obtained by simmering fish with vegetables, herbs, and spices. It is the ideal base for soups, stews, rice dishes, and seafood preparations, as it provides an intense yet delicate flavor that enhances the taste of the sea in dishes.

Its origin dates back to coastal culinary traditions, where making the most of fresh fish and less noble parts is essential. In different regions of Hispanic America, it is used to enhance typical dishes, especially in recipes for fish, seafood, and broths.

Fish stock is rich in minerals like calcium and phosphorus, in addition to containing collagen which provides benefits for the skin and joints. It is also a low-fat option and adds natural umami to preparations.

In different Spanish-speaking countries, fish stock may also be known as seafood stock (although it sometimes includes more types of seafood), fish fumet (a term adopted from French and used in more gourmet contexts), or simply sea broth. However, "fish stock" is the most common and universal term for this ingredient in both home and professional recipes.