Recipes
The broth of fish
Ingredients
→ SALT
→ GREEN CELERY BRANCH
→ 500-600 G OF FISH
→ 2 LITERS OF WATER
→ 1 CARROT
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
Put the prepared fish in a saucepan, add cold water (this will slightly worsen the taste of the broth, but will make it possible to use it for people with various gastrointestinal diseases), salt, chopped roots and chopped onions.
Cook the fish at a low boil for 25-30 minutes, then remove the pieces of fish, and continue to cook the head and tail for another 15-20 minutes. Pieces of fish can be put in plates with soup or used as a separate dish. Broth can also be cooked from bones, heads and other scraps of partial fish. In this case, it is necessary to remove the fillet from the raw fish to prepare a second dish from it.
Cut the bones into several parts, remove the gills from the heads, add the tails and fins, wash everything, put it together with the roots in a saucepan, pour cold water and put it to cook at a slow boil for about 1 hour. Fish broth is also prepared from sturgeon, beluga or sevryuga. In this case, it is recommended to take a ready-made fillet. The fish is poured with cold water, add salt, roots, chopped onions and cook at a low boil for 40-50 minutes. Boiled fish can be used for second courses. In all the cases described, the finished fish broth should be strained through cheesecloth, and then used to make soup.
