Fish broth
6 servings
50 minutes
Fish broth is the base of many traditional Russian dishes. It has roots in ancient recipes when fish catch was an important part of nutrition. This clear, aromatic broth is made from white or red fish, providing depth of flavor and a subtle sea note. Light yet rich, it serves as a base for soups, jellies, and sauces. Fish broth is versatile: it can be served alone to enjoy its pure taste or used for preparing main dishes. The broth warms wonderfully on cold days and restores strength due to the natural minerals and proteins found in fish. Traditionally, it is served with pieces of fish, herbs, and fresh bread. This dish is valued for its simplicity while offering a richness of flavors that unfold with each sip.
1
To prepare fish broth, use freshwater fish (pike perch, perch, etc.) and red fish — sturgeon, sterlet, beluga. The broth from freshwater fish is prepared as follows: clean the fish from scales, cut open the belly, remove the entrails, rinse, cut the fish into portion-sized pieces, and remove the gills from the heads.
- Fish: 600 g
- Onion: 1 piece
- Parsley root: 1 piece
2
Place the prepared fish in a pot, cover with cold water, add salt, roots, and sliced onion, and simmer for 25-30 minutes; then remove the fish pieces, and continue boiling the head and tail for another 15-20 minutes. The fish pieces can be served in bowls with soup or used as a standalone second dish.
- Water: 3 l
- Onion: 1 piece
- Parsley root: 1 piece
3
Fish broth can also be made from the bones, heads, and other trimmings of fish. In this case, fillets are taken from the raw cleaned fish for preparing a second dish. The bones are cut into several pieces, gills are removed from the heads, tails and fins are added; all this is washed, placed in a pot with roots, covered with cold water, and simmered for about an hour.
- Fish: 600 g
- Water: 3 l
- Parsley root: 1 piece
4
Finally, fish broth can be made from red fish; in this case, it is recommended to use ready-made fillet. Pour cold water over the fish, add salt, root vegetables, sliced onion, and simmer for 30-40 minutes. The boiled fish can be used for a second course. In all cases, the finished broth should be strained and then used for making soups.
- Fish: 600 g
- Onion: 1 piece
- Parsley root: 1 piece
- Water: 3 l