Seafood broth

Seafood broth is an aromatic and flavorful liquid obtained by cooking various types of seafood, such as shrimp, crab, clams, mussels, and fish, along with complementary ingredients like onion, garlic, tomato, herbs, and spices. This broth serves as an essential base for a wide variety of seafood recipes, soups, and stews, providing an intense and characteristic taste of the sea.

Its origin lies in the coastal culinary traditions of various Latin American countries and other regions with access to seafood. Seafood broth is fundamental in the gastronomy of places like Mexico, Peru, Colombia, and Spain, where its ability to enhance dishes and give them a fresh and natural touch is highly valued.

Among its properties, it stands out for its richness in minerals and nutrients from the seafood, in addition to its low caloric content if prepared without adding excessive fats. It is an ideal option to enhance the flavor of dishes without resorting to industrial broths or artificial concentrates.

Regarding synonyms or equivalent terms in different regions of Latin America, this ingredient can also be referred to as seafood fumet (especially in more gastronomic or formal contexts), fish and seafood broth, or simply seafood stock.