Fish broth
Description
Perfect for lunch. To prepare fish broth, you typically use gutted whole fish or fish cut into pieces, as well as fish scraps (heads, tails, fins, bones, skin). The tastiest broth is made from pike-perch, perch, ruffe, and sturgeon species. Cooked rice and pieces of boiled fish can be added separately to the fish broth. Fish broth goes very well with fish-filled buns or plain puff pastries. Preparation: Clean the fish, remove the innards, and rinse thoroughly. Cut into pieces. Place the fish in a pot, cover with cold water, and add salt. Add chopped onion and parsley root. Cover the pot and bring to a boil. Skim off the foam and simmer for 25–30 minutes. Remove the fish pieces from the pot, leaving the head and fins. Continue cooking for another 15–20 minutes. Strain the finished broth. If desired, add pieces of cooked fish back into the broth or use them for another dish. Pour into bowls and serve.