Fish Bathed in Broth
For extra flavor, add the shrimp shells while warming the broth. Remove before serving.
INGREDIENTS | SERVES 4–6
- 20 medium shrimp
- Fish Broth
- 2 teaspoons salt
- Quick and Easy Tartar Sauce
- 1 pound fish fillets (such as cod, sole, or flounder)
Peel and devein the shrimp, leaving the tail on.
Fill a bowl with 3 cups of warm water, add the salt, and stir until it dissolves.
Add the shrimp and leave in the warm water for 10 minutes. Rinse in cold water, drain, and pat dry with paper towels. Cut the fish fillets into bite-sized pieces.
Heat the broth on the stove and bring to a boil. Bring to the table and set up the burner. Be sure to keep the broth at a boil throughout the meal.
Use a dipping fork to spear the shrimp and fish. Cook the fish and shrimp in the hot broth. Serve with the tartar sauce for dipping.
