Fish broth from red fish head
4 servings
45 minutes
Fish broth made from the heads of red fish is the quintessence of Russian cuisine, embodying the traditions of northern regions where fish has always been a staple. This aromatic, rich broth is prepared from the heads of noble red fish, providing a deep flavor and appetizing golden hue. The richness of flavors unfolds through a combination of classic vegetables like onion, carrot, and fennel that add gentle sweetness. Lemon and orange zest add refined freshness while black pepper brings a hint of spiciness. This broth is perfect as a base for traditional Russian fish soups or as a standalone dish that warms the soul on cold days.
1
Wash the fish heads and fins with cold water. About 2 liters of water.
- Salmon (red fish) heads and trimmings: 1500 g
2
Bring to a boil and remove the foam with the back of a spoon.
3
Cook for about 30 minutes.
4
Meanwhile, peel the onion and cut it in half.
- Onion: 1 g
5
Chop the fennel coarsely.
- Fennel: 1 head
6
Peel the carrot and cut it into large pieces.
- Carrot: 1 piece
7
Wash the leek well and cut it into large rings.
- Leek (white part): 1 piece
8
Wash the celery well and cut it into large pieces.
- Celery: 3 stems
9
Heat olive oil in a saucepan and sauté the vegetables for about 5 minutes over medium heat, stirring constantly.
- Olive oil: 2 tablespoons
- Onion: 1 g
- Fennel: 1 head
- Carrot: 1 piece
- Leek (white part): 1 piece
- Celery: 3 stems
10
Add vegetables to the broth, add a strip of lemon zest and a strip of orange zest, it's easiest to do this with a potato peeler. Also, add black peppercorns.
- Lemon: 1 piece
- Oranges: 1 piece
- Allspice: 5 piece
- Salt: to taste
11
Cook on low heat for about 15 more minutes.
12
Strain and use for preparing any fish soup.