Fish broth

1 serving


To prepare fish broth, various fish are consumed (walleye, perch, carp, carp, etc. ). Fish are cut as follows: clean from scales, cut the abdomen, take out the insides, wash, cut into portions, take out gills from heads. Fish prepared in this way is put in a saucepan, poured with cold water, salt, roots, onions cut into slices are added; close the pan with a lid, put on a heat, bring to a boil, remove the foam and then cook at low boiling for 25 - 30 minutes. After that, the pieces of fish are taken out, and the head and fins continue to cook for another 15 - 20 minutes. Chunks of fish can be placed in plates of soup or used for the second course. The broth can also be prepared from food waste alone (head, tail, etc. ). To obtain concentrated broth, 1 kg of fish food waste is taken. Food waste is poured with cold water, greens, parsley roots, celery, onions, carrots, bay leaves and peppers are added. Bring to a boil, remove the foam and fat, then cook over a quiet heat with barely noticeable boiling for about an hour, periodically removing the foam. The finished fish broth is strained and used to prepare soups and brines.