Basic fish broth

Last Updated on September 24, 2024

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ingredients

1 kg white fish carcass 80 g shallots 100 g leek 1/2 pk fennel 80 g celery 100 g parsley 3 tbsp butter 1/4 litre white dry wine 1 pk bay leaf 2 sprigs thyme 1/2 KL whole white pepper

step

1. Chop the carrots into pieces, soak in water for 20 minutes and drain. Clean the leeks, fennel and celery, peel the parsley and chop everything. Melt the butter and fry the carrots for about 4 minutes. Add the shallots and Vegetable Recipes and sauté. 2. Pour in 1 l of water, add bay leaf, thyme and pepper. Cook at a moderate temperature for about 30 minutes. Strain the finished stock and strain through a colander.