2020-08-13 / test@t

Fish broth

Ingredients

1 kg of fish (whole fish or parts - heads, skin, bones, with fins)
1 medium onion
2-3 celery stalks
1 parsley root
1 medium carrot
1 bay leaf
10 black peppercorns
salt
for 1.5 l of broth

STEP-BY-STEP COOKING RECIPE

Step 1

Scale and gut whole fish. Remove the gills from the head (and the eyes are desirable - they will make the broth bitter). Cut the fish into large pieces.

Step 2

Rinse the fish thoroughly with running cold water. You can chop off the best fillets (they won't make a lot of fat) or boil them in the broth, but remove them earlier, after about 15 minutes. after boiling, and just eat or put in fish soup afterwards.

Step 3

Put the washed fish in a saucepan and pour 1.8 liters of cold water. Bring to a boil over medium heat and reduce heat to low. Season with salt, skim and add onion, celery, parsley and carrots to the broth.

Step 4

Cook over low heat for 45 minutes. The broth should not boil vigorously, otherwise it will be cloudy. If you cook whole fish, after 20-25 minutes. take out the pieces, remove the fillets, and return the bones and skin to the broth to cook.

Step 5

Add bay leaves and peppercorns and continue to cook for another 15–20 minutes. Remove the vegetables and bay leaves from the broth, strain the broth through cheesecloth and use to make a soup or fish sauce.

Cooking time

1h 30m

Servings

Catalog

Fish broth

STEP-BY-STEP COOKING RECIPE

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