Traditional Sea Bream Broth Fritters (Filhós de Caldo de Dourada)

1.First, prepare the sea bream broth. Place the sea bream, quartered onion, smashed garlic, chopped carrot, chopped celery, bay leaves, peppercorns, and 1 liter of water in a large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the fish is cooked through and the vegetables are tender. Skim off any foam that rises to the surface.

2.Carefully remove the sea bream from the pot. Strain the broth through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to low heat and reduce it by about half, until you have approximately 250ml of concentrated, flavorful broth. Season with salt to taste.

3.Allow the concentrated broth to cool slightly. While it cools, flake the cooked sea bream meat, removing any bones and skin. Set aside for another use or discard, as only the broth is used for the fritters.

4.In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Make a well in the center.

5.In a separate bowl, whisk the two large eggs. Gradually add the cooled concentrated sea bream broth to the eggs, whisking constantly to combine.

6.Pour the liquid mixture into the well of the dry ingredients. Whisk gradually from the center outwards until a smooth, thick batter forms. Stir in the finely chopped fresh parsley.

7.Heat vegetable oil in a deep frying pan or pot to 170-175°C (340-350°F). The oil should be deep enough to submerge the fritters.

8.Using two spoons, carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.

9.Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately as a warm, savory appetizer.