Classic fish broth
6 servings
85 minutes
Classic fish broth is the foundation of many French dishes. Its history is rooted in the traditions of coastal regions where fish has always been available. The broth is clear with a rich taste of the sea, a light sweetness from vegetables, and the aroma of fresh herbs. It can serve as a base for sauces or soups or be served separately with crispy baguette. Thanks to carefully selected ingredients, it provides deep flavor and a warming effect. This broth is often used for making fish soups, risottos, or stewing seafood; it is ideal for those who appreciate refined gastronomy. Its presentation is simple, but each spoon reveals the harmony of flavors. The aroma of carrots, parsley, and onions makes it not only nutritious but also an exquisite addition to fish dishes.
1
Thoroughly wash the fish heads, bones, and fins, place them in a pot, fill with cold water, and bring to a boil over low heat.
- Fish bones: 500 g
- Fish trimmings: 500 g
2
Reduce the heat and cook for one hour.
3
Then add the vegetables and cook until done.
- Carrot: 1 piece
- Parsley root: 1 piece
- Onion: 1 head
4
Strain the prepared broth, season with salt and pepper, and sprinkle with herbs.
- Salt: to taste
- Black peppercorns: 5 piece
- Ground black pepper: to taste
- Green: 1 bunch