Fish broth
calories: light
category: basics
cost: low
difficulty: easy
preparation time: 20
Ingredients
Fish heads and bones 300 gr.
Dry white wine 1 glass
Celery 1 stalk
Onions 1
Carrots 1
Bay leaves 2 leaves
Parsley 2 sprigs
Pepper grains 1 teaspoonful
Salt to taste
See our
Wine Tips
for your meals
Dry white wine 1 glass
Celery 1 stalk
Onions 1
Carrots 1
Bay leaves 2 leaves
Parsley 2 sprigs
Pepper grains 1 teaspoonful
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash the vegetables and the fish remains well and put them into a pot. Cover all with cold water. Add a glass of dry white wine and bring it to a boil.
When it starts boiling, lower the heat and let it boil slowly for about twenty minutes, skimming every now and then with a ladle.
When the broth has finished boiling, filter it with a strainer and squash the fish and vegetable remains to push the essence through. The Chef's tips As soon as the fish broth or fumè is cool, it can be frozen to be used whenever needed. Curiosity This broth can be used together with a roux (butter and flour) for a velvety sauce, excellent for accompanying boiled or roast fish.
When it starts boiling, lower the heat and let it boil slowly for about twenty minutes, skimming every now and then with a ladle.
When the broth has finished boiling, filter it with a strainer and squash the fish and vegetable remains to push the essence through.
