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Fish broth
1 serving
Fill the prepared and washed heads, fins, bones with cold water and quickly bring to the boil, remove the foam. Reduce the heat and cook the stock for 1 -
1. 5 hours, removing the fat and foam. The broth will turn out to be more fragrant if you add onions, white roots, dill, parsley, bay leaves and peppers. After 20-30 minutes of removal from the heat, carefully strain the soup through a sieve or cloth napkin.
Fill the prepared and washed heads, fins, bones with cold water and quickly bring to the boil, remove the foam. Reduce the heat and cook the stock for 1 -
1. 5 hours, removing the fat and foam. The broth will turn out to be more fragrant if you add onions, white roots, dill, parsley, bay leaves and peppers. After 20-30 minutes of removal from the heat, carefully strain the soup through a sieve or cloth napkin.
fish cartilage - 1 kg, water - 4-5 l, onions to taste, celery root to taste, dill to taste, parsley greens to taste, bay leaf to taste, black pepper to taste, salt to taste
