Grouper fish cubes in bouillon

15 minutes

Leicht

2 people

This dish brings out the full, unadulterated flavor of the GOOD GROUPER. The clear broth and the tender fish cubes, which are gently cooked in the stock, bring out the maximum flavor and purity from the fish. Ideal for gourmets who want to experience the natural intensity of the grouper in all its depth. If you want to make the fish stock yourself, you can use the head of the grouper or the carcasses.

Ingredients

200 g GOOD GROUPER fish cubes
700 ml homemade grouper stock,
alternatively HONEST CATCH fish stock
Optional: julienne cut carrots & lemon zest

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Slowly heat the 700 ml grouper stock from head or carcasses in a medium saucepan over medium heat. The stock should be hot but not boiling to preserve the delicate texture of the fish cubes.
Reduce the temperature of the broth to a gentle simmer.
Carefully add the 200 g GOOD GROUPER fish cubes to the hot broth. Let the cubes simmer in the broth for about 3-5 minutes until they are cooked but still juicy. They should not boil to preserve the tender consistency.
Ladle the broth and the fish cubes into preheated soup bowls or deep plates. Garnish with fresh thyme leaves to taste to round off the dish visually and in terms of taste.

Tip: Refine the dish with finely chopped spring onions or finely chopped carrots. A touch of fine salt or fleur de sel as a final elegant flavor accent perfectly highlights the flavors of the fish cubes. Tiny lemon zest also gives the dish a refreshing touch.