Fish Broth from Red Fish Heads
Soups • Russian
Description
If the broth turns out too strong or there isn't enough, add water and bring it to a boil again.
Ingredients
- "Red fish head" 55 oz
- Onion 1 piece
- Carrot 1 piece
- Celery salt 3 stalks
- Fennel 1 head
- Lemon 1 piece
- Orange zest 1 piece
- Green peppercorns 5 pieces
- Salt to taste
- Olive Oil 2 tablespoons
- White Part of Leek 1 piece
Step-by-Step Guide
Step 1
Place the fish heads and fins in cold water. About 2 liters of water.
Step 2
Bring to a boil and skim off the foam with the back of a spoon.
Step 3
Simmer for about 30 minutes.
Step 4
Meanwhile, peel the onion and cut it in half.
Step 5
Chop the fennel coarsely.
Step 6
Peel the carrot and also chop it coarsely.
Step 7
Wash the leek well and cut it into large rings.
Step 8
Wash the celery well and chop it coarsely.
Step 9
Heat olive oil in a saucepan and sauté the vegetables for about 5 minutes over medium heat, stirring constantly.
Step 10
Add the vegetables to the broth, add a strip of lemon zest and a strip of orange zest, which is easiest to do with a vegetable peeler. Also add the black peppercorns.
Step 11
Simmer on low heat for another 15 minutes.
Step 12
Strain and use to prepare any fish soup.
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