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4
Easy
By Naomi Duguid
Published 2012
This perfect fish broth has depth and nuance, everything in balance. It is great to have a stash of it in the freezer to serve as a simple broth at any time, or to use in making the central Burmese essential Classic Sour Soup or other soups in this chapter.
I often use fish fillets for this broth. A more traditional choice is fish heads. Don’t use salmon; its flavor is too strong and distinctive.