Fish broth
Description
A hearty first course. This simple fish broth recipe, in my opinion, belongs to the category of field kitchen dishes—very often, when preparing it, vegetables aren't even chopped but boiled whole. The main goal is to bring out the flavor and aroma of fresh fish, especially if it's river fish freshly caught by yourself. Shall we begin? Here's how to make fish broth: 1. Wash and peel all the vegetables, then chop them as you like. For example, I slice carrots into thin rounds, while finely mincing onion and parsley root in a blender. 2. Place water over heat and add the vegetables. If desired, you can sauté the onion in a pan until golden to make the soup look more attractive. 3. When the vegetables are almost cooked and the broth comes to a boil, reduce the heat and add the fish, cleaned and cut into portion-sized pieces. 4. Season with salt, pepper, and any preferred spices. Cover with a lid and simmer gently for 40 minutes. 5. Add bay leaf at the very end, then remove the broth from heat. It's ready! Serve this fish broth at home, generously sprinkled with fresh herbs. Enjoy hot.