Peshawari Broth with Mushrooms and Fish Recipe

Name: Peshawari Broth with Mushrooms and Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/4 cups beef broth/stock; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1 tablespoon whole coriander seeds; 6 cardamom pods; 6 whole cloves; 1/2 teaspoon whole black peppercorns; Salt; 1 tablespoon olive or canola oil; 4 ounces fresh oyster mushrooms, broken apart into 1 1/2-inch pieces; 1 fresh green birds-eye chili, or about 1/8 teaspoon of any fresh hot green chili, finely chopped; 1/2 pound fillet of any white fish, such as flounder, without skin, cut into 1-inch by 2-inch pieces and sprinkled lightly with salt on both sides; 4 tablespoons chopped cilantro

Servings: persons

5 1/4 cups beef broth/stock
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 tablespoon whole coriander seeds
6 cardamom pods
6 whole cloves
1/2 teaspoon whole black peppercorns
Salt
1 tablespoon olive or canola oil
4 ounces fresh oyster mushrooms, broken apart into 1 1/2-inch pieces
1 fresh green birds-eye chili, or about 1/8 teaspoon of any fresh hot green chili, finely chopped
1/2 pound fillet of any white fish, such as flounder, without skin, cut into 1-inch by 2-inch pieces and sprinkled lightly with salt on both sides
4 tablespoons chopped cilantro

1
Put the broth, cumin seeds, fennel seeds, coriander seeds, cardamom, cloves, and peppercorns in a medium pan and bring to a boil.
2
Cover, turn heat to low, and simmer very gently for 20 minutes.
3
Strain, then pour strained broth back into the same pan.
4
Check the salt and make adjustments, if needed.
5
Pour the oil into a nonstick frying pan and set on medium-high heat.
6
When hot, put in the mushrooms and green chili.
7
Stir and saute for about 2 minutes or until the mushrooms have softened.
8
Salt lightly and stir.
9
Transfer the contents of the frying pan to the pan with the broth.
10
Just before eating, bring the broth to a boil.
11
Slip in the fish pieces, turning the heat to low.
12
When the fish pieces turn opaque and the broth is simmering, the soup is ready.
13
Sprinkle in the cilantro, stir once, and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 1/4 cups beef broth/stock, 1/2 teaspoon whole cumin seeds, 1/2 teaspoon whole fennel seeds, 1 tablespoon whole coriander seeds, and more.

Yes, Peshawari Broth with Mushrooms and Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peshawari Broth with Mushrooms and Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions