Price: $12.00

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ANETO 100% Natural Fish Broth, Monk fish, Cod, Onion,carrot, celery, leek, tomato, fennel, virgin olive oil, salt.

Origin - Spain

Are you buying for your Restaurant, Bar or Deli? Contact us for wholesale pricing.

Aneto 100% Natural Stocks and Broths have no flavourings or additives, are Gluten free and contain no milk or dairy products. Aneto buys the freshest vegetables, meat and fish from the market, carefully selecting and cleaning the ingredients with cold water, before cooking. Depending on the recipe, Aneto previously roasts the meats, and then sauté the vegetables with the meat or seafood for 2 additional hours. Then all the ingredients are placed in a stainless steel basket which is directly introduced into kettles of 3.000 liters capacity. The kettles are then filled with cold water and just the right amount of sea salt. Simmering all the ingredients at low heat for three hours (two hours in the case of fish broth recipe).
Because there is only one way to make a 100% Natural Broth, just as it’s cooked at home.

It’s the way its made at Aneto

Ideal for:

  • Paellas, rice dishes, fideuá
  • Fish soup
  • Oven baked fish or any fish stew
  • A natural, healthy and nutritive diet
  • The entire family

Potaje marinero de sepia, patatas y azafrán / Cuttlefish stew with potatoes and saffron


1l Aneto Fish Broth

A big cuttlefish

1 onion

100 g fennel

500 g potatoes

2 ripe tomatoes

2 garlic cloves

Fresh parsley

Wisps of saffron

4 spoons of olive oil



Peel the onion and potatoes. Chop the onion and the fennel. Let it simmer in a casserole at medium heat with 4 teaspoons of olive oil.

When it is being cooked, add the cuttlefish cubed. Sauté and let it cook until the cuttlefish is cooked.

Grate the tomatoes and add to the casserole let it reduce all the liquids generated.

Add the potatoes and add the Aneto fish broth. Turn up to maximum temperature until it starts to boil. Cover it and let it cook gently 15 minutes.

While in a mortar with a little bit of salt, smash the saffron. Add the garlic cloves peeled and 8 parsley leaves. Smash again until we convert it into dough.

Recover a little of broth from the stew and mix it and add to the potatoes with cuttlefish, stir it up and salt to taste. Let it cook 5 minutes more.

Let the stew resting a few minutes and serve it with fresh parsley chopped.

Enjoy it!