Fish broth with white wine
4 servings
30 minutes
Fish broth with white wine is an exquisite and aromatic base for many dishes of Russian cuisine. Its origin is linked to the tradition of making rich broths for soups and sauces, and the addition of white wine gives it sophistication and depth of flavor. The broth is clear, with a delicate aroma of seafood complemented by spicy notes of coriander and white pepper. Thanks to slow simmering over low heat, it acquires softness and balance. This broth is perfect for making fish soups, risottos, and sauces for fish. It can be served as a standalone dish with herbs and fresh bread. It is a true gastronomic masterpiece for connoisseurs of refined tastes.
1
Cut the fish bones into 6 cm pieces. Soak in cold water for 10 minutes, then dry in a colander.
- Fish bones: 1.5 kg
2
Heat oil in a large pot. Add vegetables, onion, and spices, stir, then cook on low heat for 5 minutes until the vegetables start to soften. Pour in the wine. Increase the heat, bring to a boil, and let cool for 2 minutes.
- Olive oil: 5 tablespoon
- Onion: 1 head
- Leek: 1 piece
- Celery root: 2 pieces
- Garlic: 1 head
- Coriander seeds: 10 pieces
- Ground white pepper: to taste
- Dry white wine: 300 ml
- Dill: 1 tablespoon
- Carrot: 2 pieces
3
Add fish bones and 1.5 liters of cold water. Bring to a boil over high heat, then immediately reduce the heat to the lowest and gently shake the pot — all excess pieces will float to the surface. Remove them with a ladle, then return the pot to moderate heat. Cook for about 20 minutes, removing all excess pieces that float to the surface.
- Fish bones: 1.5 kg
4
Strain the broth through a sieve into a clean pot, remove all bones and vegetables, then pass it through a fine sieve into another clean pot. The broth should be used immediately after preparation or quickly cooled and stored in the refrigerator, covered.