Fish broth

Ingredients

Fish 600 g

Onion 1

Parsley (root) 1

Water 3000 ml

Salt

For making fish broth, use small fish (pike perch, perch, etc.), as well as red fish such as sturgeon, stellate sturgeon, and beluga.

Large fish broth is prepared as follows: Scale the fish, cut open the belly, remove the entrails, rinse, cut the fish into portions, and remove the gills from the head.

Place the prepared fish in a saucepan, cover with cold water, add salt, roots, and sliced onion. Cook at a low simmer for 25-30 minutes. Then remove the fish pieces and continue cooking the head and tail for another 15-20 minutes.

 Fish pieces can be added to soup bowls or used as a main course.

Fish broth can also be made from bones, heads, and other trimmings of small fish. In this case, the fillets are removed from the raw, cleaned fish for the main course. The bones are chopped into several pieces, the gills are removed from the heads, and the tails and fins are added. Rinse everything, place it in a saucepan with root vegetables, cover with cold water, and simmer for about an hour.

Finally, it can be made from red fish; in this case, it is recommended to use cooked fillets. Cover the fish with cold water, add salt, root vegetables, and sliced onion, and simmer for 30-40 minutes.

In all cases, the finished broth should be strained and then used for soups.

Enjoy your meal!