Aneto natural fish broth 1 litre


Aneto natural fish broth is a premium broth made with only the finest ingredients, including fresh fish, vegetables, and spices. Slow-simmered for hours, this broth is rich and flavourful, making it the perfect base for seafood soups, stews, and chowders. Made without any artificial flavours, preservatives, or MSG, Aneto fish broth is a healthy and delicious option for anyone who wants to add flavour to their cooking without sacrificing quality or nutrition. Whether you’re a professional chef or a home cook, Aneto natural fish broth is a must-have ingredient for enhancing the flavour of your favourite seafood dishes.

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We cook this broth only with fresh and natural ingredients:

Water 1L, 1 Monkfish and Hake head ( 26% ), 1 Cod fishbone ( 5% ), ½ tomato, ½ onion, 1 carrot, 1 piece of fennel, ¼ leek, 1 branch of celery, 1 drizzle of extra virgin olive oil, ¼ clove of garlic, 1 pinch of sea salt

Average nutritional values per: 100g
Energy 33 kj
Fat 0.4g
of which saturates 0.1g
Carbohydrate 0.2g
of which sugars 0.0g
Protein 0.8g
Salt 0.8g
Fibre 0.1g


Aneto Natural Fish Broth Paired Recipe

Caldo is a Spanish term for broth or stock, and it forms the foundation of many traditional Spanish soups and stews. It’s a savoury, aromatic liquid rich in flavours derived from simmering a variety of ingredients, such as vegetables, meat, and spices. Caldo serves as the heart and soul of Spanish cuisine, often utilized as a nourishing base for dishes like cocido, paella, and more.

Making Caldo with Aneto Fish Broth

Creating a flavourful caldo using Aneto natural fish broth is a simple and delicious process:


  • 1 litre Aneto fish broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 1 bay leaf
  • Fresh parsley, for garnish
  • Salt and pepper to taste


  1. In a large pot, sauté the chopped onion, garlic, carrots, celery, and leek in a little olive oil until they begin to soften and become aromatic.
  2. Add the Aneto fish broth and bay leaf to the pot. Bring it to a gentle simmer.
  3. Let the caldo simmer for about 30-40 minutes, allowing the flavours to meld and the vegetables to become tender.
  4. Season the caldo with salt and pepper to taste. Adjust the seasoning as needed.
  5. Serve the caldo hot, garnished with fresh parsley.

This caldo made with Aneto fish broth is the perfect base for seafood soups and stews like Spanish fisherman’s stew or Mediterranean bouillabaisse. Its rich seafood flavour infuses your dishes with authentic Spanish taste, making them a culinary delight. Contact us today at Victus Emporium to find out more.

Additional information

Weight 1.05 kg