Fish broth

For the preparation of fish broth, usually used gutted whole fish or fish Ingredients:

• fish - 500-600 Grams
• parsley root - 1 piece
• bulb - 1 piece
• bay leaf - 1 piece
• peas of black pepper - 3-4 pieces
• water - 3 liters

Instructions

To prepare the fish broth is typically used gutted whole fish or fish, chopped into pieces, as well as fish waste (heads, tails, fins, bones, skin). The most delicious broth is obtained from pike perch, perch, ruff and fishes of sturgeon. In fish broth, you can add separately cooked rice and pieces of boiled fish. To the fish broth it is very good to serve pies with fish or puff pastry without stuffing. Preparation: Peel the fish, remove the entrails and rinse well. Cut into pieces. Put the fish in a saucepan, pour cold water, salt. Add the chopped onion and parsley root. Cover the pan with a lid and bring to a boil. Remove the foam and cook for 25-30 minutes. Get the pieces of fish from the pan, leaving the head and fins. Cook for another 15-20 minutes. Ready broth to filter. If desired, you can add to the broth pieces of cooked fish or use them for another dish.

Servings: 4