Any soup cannot be prepared without a base - broth. And although nutritionists have recently been talking more about the dangers of this dish, the benefits of hot soup are undeniable. For example, fish broth is rich in well-absorbed trace elements.
It is necessary
-
- - 1-1.5 kg of fish;
- - 1 onion;
- - 1 bell pepper;
- - 1 leek;
- - juice of 1 lemon;
- - 250 ml of dry white wine;
- - 2 sprigs of celery and thyme;
- - 2-3 bay leaves;
- - 1 egg white;
- - 5 ice cubes;
- - salt to taste.
Instructions
Step 1
Choose a fish. The most delicious broths cooked from sturgeon fish, catfish, pike perch, sea bass, hake, crucian carp, mackerel. You should not cook soups from herring, flounder, carp, roach, carp, bream. Instead of whole fish, fish food waste (bones, skin, fins and heads) is used to cook the broth.
Step 2
Prepare fish raw materials. Gut the whole fish, peel, rinse under running cold water and cut into portions. Remove the gills and eyes from the head. Chop large bones into pieces. Sprinkle the fish with lemon juice. Pour the fish pieces with cold water, cover, place over medium heat and bring to a boil. Before boiling, remove the lid and collect the foam.
Step 3
Peel the onions and cut into large rings. To give the broth a golden color, lightly fry the onions in a little oil. Leave only the white part of the leeks and cut into pieces about 2 cm long. Peel the garlic and chop it into thin slices. Wash greens, dry and tie with threads in one bundle.
Step 4
Add prepared vegetables to the broth, add herbs and bay leaf. Season with salt and pepper. Pour in white wine and bring to a boil again. Cook the fish broth over low heat for about half an hour. Do not cover the pot with a lid. At the end of cooking, remove the vegetables and fish with a slotted spoon. Leave the finished broth for 20-30 minutes at room temperature. Then remove the floating fat and strain the liquid through several layers of cheesecloth. Put back on fire.
Step 5
Prepare a pull to clarify the fish stock. Grind the ice cubes. Whisk the egg white over ice and pour immediately into the broth. Mix thoroughly, bring to a boil. Then turn off the heat and leave the pot with broth for another 10 minutes. Then remove the resulting foam. Ready-made clear fish broth can be used to make soups.
