Buy cooking broth of Spanish origin

The use of broth for cooking is very common in Spain, this type of broth provides flavor and texture, as long as they are made with the best ingredients. At Your Spanish Shop we offer you a wide variety of homemade broths for cooking, with the best flavor of our land.

What is broth for cooking

Broth is a fundamental liquid base in cooking, used to provide flavor and depth to a wide variety of dishes. It is obtained by slowly cooking ingredients such as bones, meat, fish or vegetables in water, which allows their flavors, nutrients and gelatin to be extracted.

Ingredients and types of broths for cooking

Common ingredients

The basic ingredients for any broth include water, a source of protein (bones, meat, fish), vegetables and aromatic herbs. The vegetables commonly used are onion, carrot and celery, known as mirepoix in French cuisine. Herbs and spices, such as bay leaves, thyme, parsley, and peppercorns, are also added to enhance the flavor.

Chicken Broth

Chicken broth is one of the most versatile and common. It is made from chicken bones, often including meaty parts like thighs or wings, for a richer flavor. Typical ingredients include onion, carrot, celery, garlic, and herbs like thyme and parsley. This broth is perfect for soups, sauces, and as a base for risottos.

Beef Broth

Beef broth is made from bones, often roasted beforehand to intensify the flavor. Lean cuts of meat can also be used. Common ingredients include onion, carrot, celery, and tomato, as well as herbs and spices like bay leaves, thyme, and peppercorns. This broth is used in stews, casseroles, and soups.

Fish Broth

Fish broth, or fumet, is made from fish bones and heads, as well as shellfish. Basic ingredients are onion, celery, and herbs like dill and bay leaves. This broth has a shorter cooking time than meat broths, due to the delicacy of the fish. It is ideal for seafood soups, sauces, and risottos.

Vegetable Broth

Vegetable broth is a vegetarian option made from a wide variety of vegetables such as carrots, onions, celery, mushrooms, and tomatoes. Herbs and spices such as bay leaves, thyme, and parsley are added to enhance the flavor. This broth is ideal for soups, sauces, and as a base for vegetarian dishes.

Natural Chicken Broth Aneto 1l.€6.99Aneto Natural vegetable broth 1l.€6.99Aneto Natural Fish Broth 1l.€6.99

Three Recipes with Broth for Cooking

Chicken Noodle Soup

Ingredients:

1 liter chicken broth
200 g shredded chicken breast
1 carrot, sliced
1 celery stalk, sliced
1 onion, chopped
100 g noodles
Salt and pepper to taste
Chopped fresh parsley

Instructions:

In a large pot, heat the chicken broth over medium heat.
Add the carrot, celery and onion. Simmer until the vegetables are tender, about 10-15 minutes.
Add the shredded chicken and noodles. Cook until the noodles are al dente, about 8-10 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Mushroom Risotto

Ingredients:

1 litre vegetable stock
200g arborio rice
200g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
100ml white wine
50g grated parmesan cheese
2 tbsp butter
Salt and pepper to taste
Chopped fresh parsley

Directions:

In a large frying pan, melt 1 tbsp butter and sauté the mushrooms until golden. Remove and set aside.
In the same pan, add the other tablespoon of butter and sauté the onion and garlic until translucent.
Add the rice and cook, stirring constantly, until the grains are lightly toasted.
Pour in the white wine and cook until evaporated.
Add the hot vegetable broth, a ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more.
When the rice is almost cooked, add the reserved mushrooms.
Stir in the Parmesan cheese, season with salt and pepper, and mix well.
Serve hot, garnished with chopped fresh parsley.

Stew with potatoes

Ingredients:

1 litre beef stock
500g beef stew meat, cubed
2 carrots, sliced
2 large potatoes, cubed
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
1 bay leaf
1 sprig thyme
Salt and pepper to taste
Olive oil

Instructions:

In a large pot, heat some olive oil and brown the beef. Remove and set aside.
In the same pot, sauté the onion and garlic until tender.
Add the tomato paste and cook for two minutes.
Return the beef to the pot and add the beef broth, bay leaf, and thyme sprig.
Bring to a boil, reduce heat, and simmer for 1 hour.
Add the carrots and potatoes, and cook until the vegetables are tender and the beef flakes easily, about 30-40 minutes more.
Season with salt and pepper to taste.
Serve hot, accompanied by crusty bread if desired.