Fish Broth
Broths • Russian
Description
Fish Broth
Ingredients
- Fish 20 oz
- Onion 1 piece
- Parsley 1 piece
- Water 5 qt
Step-by-Step Guide
Step 1
For making fish broth, use fillet fish (such as pikeperch, perch, etc.) as well as red fish like sturgeon, beluga, or sevruga. The broth from fillet fish is prepared as follows: clean the fish from scales, cut open the belly, remove the insides, rinse, and cut the fish into portion-sized pieces, removing the gills from the heads.
Step 2
Place the prepared fish in a pot, cover with cold water, add salt, roots, and onion sliced into rings, and simmer gently for 25-30 minutes; after that, remove the pieces of fish, and continue to simmer the head and tail for another 15-20 minutes. The pieces of fish can be served in bowls with the broth or used as a standalone main dish.
Step 3
Fish broth can also be made from the bones, heads, and other trimmings of fillet fish. In this case, fillets are cut from the raw cleaned fish for a second dish. The bones are chopped into several pieces, the gills are removed from the heads, and tails and fins are added; all of this is rinsed, placed in a pot with roots, covered with cold water, and simmered gently for about an hour.
Step 4
Finally, fish broth can be made from red fish; in this case, it is recommended to use ready-made fillets. Cover the fish with cold water, add salt, roots, and onion sliced into rings, and simmer gently for 30-40 minutes. The boiled fish can be used for a second dish. In all cases, the finished broth should be strained and then used for preparing soups.
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