Fish broth
2 servings
40 minutes
Fish broth is the base of many dishes in Russian cuisine, filled with depth of flavor and the aroma of the sea. Historically, it was used as a nourishing and warming dish, especially in cold times. The delicate taste of fish pairs wonderfully with the light acidity of lemon juice and subtle notes of white wine, while onion and parsley add freshness and richness. This broth can be consumed on its own or used as a base for soups and sauces, adding sophistication to dishes. Its clarity and lightness make it an ideal choice for a light dinner or a restorative dish after illness. The magnificent combination of ingredients makes fish broth an indispensable element of classic Russian gastronomy.
1
Chop the fish bones and all scraps with a sharp knife, place them in a buttered saucepan along with chopped onion and parsley, add lemon juice and salt, cover with a lid and simmer over medium heat for five minutes. Then pour in 800 ml of water and wine, bring to a boil and cook for twenty minutes.
- Fish trimmings: 450 g
- Onion: 2 heads
- Parsley stems: 12 pieces
- Lemon juice: 2 tablespoons
- Salt: 0.5 teaspoon
- Dry white wine: 50 ml
- Butter: to taste
2
Strain the prepared broth.