Pan- seared fish bathing in a flavourful parmesan broth bath that’s accompanied by crisp zucchini ribbons topped with extra parmesan shavings. This meal is light and has a delicate feel to it with a cheesy accent.
The broth is flavourful but thin. Its flavours are deepened by sautéing the onion and the garlic to give it that nutty, caramelized taste before adding the rinds and the water. This can be made well ahead of time if needed and kept refrigerated until dinner time. Prior to cooking the fish, simply re-heat stovetop. The aromas are wonderful and will fill your house with a delicious smell.
I think a homemade parmesan broth might be my new favourite kind of broth! It would make a great addition to soups, pastas and other recipes that call for broth or liquids. We’re going to have to stock up on rinds!
The broth here really is the star of the show. We really wanted to focus on that and paired it with a light white fish that we pan-fried and added the zucchini for a touch of colour. Zucchini is great because it cooks so quickly that adding them raw to the hot broth will cook them just enough so that they are perfectly enjoyable.
You’ll need a good amount of rinds to really give the broth some flavour. No less than 3 good sized rinds are needed. More are welcomed of course! We always save our rinds every time we finish off a brick. Not only does it reduce waste but they will keep in the freezer and take up very little space. Let them thaw out before using. One last thing to mention is that the rinds are also great just to throw in a soup pot if you don’t feel like making broth.
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