Classic fish broth with white wine
6 servings
60 minutes
Classic fish broth with white wine is the embodiment of elegance and depth of flavor in Russian cuisine. Its roots trace back to the traditions of making rich fish soups, where the aroma of seafood blends with spicy notes of herbs and spices. Dry white wine adds a refined acidity to the broth and enhances the taste of fish, turning an ordinary broth into a gastronomic masterpiece. This broth not only warms and nourishes but also serves as an excellent base for complex dishes: it can be used for sauces, risottos, or jellies. Clarity and rich flavor are the main distinguishing features of this broth, and its proper preparation requires attentiveness and patience. It can be served on its own with herbs and crispy croutons, enjoying each spoonful as a reflection of classicism and refined taste.
1
Put fish scraps in a pot, pour in 2.5 liters of cold water and place on medium heat. Bring to a boil, reduce heat to low and skim off the foam. Cut the onion, parsley root, and carrot into 4-6 pieces and brown them in a dry pan.
- Head of red fish: 1 kg
- Onion: 1 head
- Carrot: 2 pieces
- Parsley root: 1 piece
2
Add vegetables, herbs, and both types of peppercorns to the broth, pour in wine and simmer for 40 minutes with the pot covered. The broth should not boil vigorously to avoid becoming cloudy.
- Coriander: 1 bunch
- Black allspice: 5 piece
- Black peppercorns: 5 piece
- Dry white wine: 150 ml
3
Add bay leaf and salt 10 minutes before cooking ends. Strain the finished broth.
- Bay leaf: 2 pieces
- Salt: to taste
4
If the broth is not needed soon, cool it completely, pour it into portion molds, and freeze.