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Fish broth
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Fish broth

40 min4 serv.20 февр. 2026 г.

Description

Making fish broth isn't very difficult. The main thing is to make it clear. Often, the clarifying method is used, in which beaten egg whites are added to the cooked fish broth, simmered, and then strained. This method requires some skill, so let's start with the simplest approach. The clarity of the broth actually depends on the type of fish. For instance, mackerel produces a broth as clear as a tear. However, no matter how hard you try, pike-perch will yield a cloudy broth. Today, I'm using the well-known carp. Simmer it over the lowest heat, and you'll get a delicious, clear broth. If it seems to you not clear enough or too dark, don't worry. As soon as you add slightly sautéed carrots and onions in vegetable oil to the broth, your soup will acquire a wonderful golden, transparent hue. I've tested this many times! You can make broth from any fish parts. Serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients for making fish broth.

  2. 2

    Step 2

    Step 2

    Wash the carp heads and tails and place them in a pot.

  3. 3

    Step 3

    Step 3

    Pour fresh water over it.

  4. 4

    Step 4

    Step 4

    Add carrots and onions.

  5. 5

    Step 5

    Step 5

    Add allspice, black peppercorns, and bay leaf. Season with salt to taste.

  6. 6

    Step 6

    Step 6

    Bring the contents of the pot to a boil and skim off the foam.

  7. 7

    Step 7

    Step 7

    Then simmer the fish broth over the lowest heat for 35-40 minutes.

  8. 8

    Step 8

    Step 8

    Strain the ready broth.

  9. 9

    Step 9

    Step 9

    The fish broth is ready. Add herbs to it, and it can be served or used to make soup.