Cooking fish broth from whole fish seems to be a difficult task, especially for novice cooks. In fact, it practically does not differ from the usual meat broth, and even cooks faster.
Ingredients
- Fish - 600 g
- Onion - 1 piece
- Parsley root - 1 piece
- Water - 2 l
- Celery - 1 piece
- Salt - 1 tsp.
- Greenery - 0,5 beam
- Carrots - 1 piece
Step-by-step cooking recipe
Gut the fish, remove the scales and gills, rinse the carcass and cut into portions.
Fill it with cold water, add coarsely chopped vegetables, parsley root, herbs and salt, and bring to a boil.
Boil over low heat for 25-30 minutes, take out all the pieces of fish, except the tail and head, and cook the broth for another 15-20 minutes.
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