Fish broth
Description
The recipe won't take much time. Fish broth can be made from heads, backs, and tails of large fish or from small fish. The broth tastes better when made from several types of fish. Usually, small fish are boiled first, then large pieces of expensive fish are cooked in this broth. Enthusiasts serve fish broth with pastries filled with boiled fish from the broth. It turns out delicious and economical. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the fish heads and tails thoroughly and clean them well. Remove the gills and any blood clots, if present. Cover the fish with cold water. It's best to use a wide, shallow pot. Bring the broth to a boil over high heat and carefully skim off the foam.
- 3
Step 3
Reduce the heat to a minimum. Add the vegetables and peppercorns to the soup. Season moderately with salt. For fish broth, root vegetables are usually added raw; roasted ones may overpower the delicate flavor of fresh fish.
- 4
Step 4
Cover the pot with a lid and simmer for about half an hour over very gentle heat. It's best to cook the broth at a temperature of 90 degrees.
- 5
Step 5
Remove the large fish parts; in my case, the heads and tails of trout. There's plenty of meat on them for filling pies or a light salad. Continue simmering the broth for another half hour over the lowest heat.
- 6
Step 6
Let the finished broth steep at the edge of the stove for half an hour. Strain the broth carefully—twice through a colander, then through double-layered moistened cheesecloth.
- 7
Step 7
The broth is ready to serve. It can be frozen for later use in sauces or soups.