Clear fish broth

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all the necessary ingredients to prepare clear fish stock. The bones and heads of river fish are best suited for it. I cooked from the bones and heads of river pike. An excellent broth is made from river trifles. Since it has a lot of small bones, it is boiled whole. It is not cleaned of scales, but only remove the gills, entrails and eyes. Rinse thoroughly and tie in clean gauze, in which you cook it and then remove it.

2. STEP 2

   

   Remove the gills from the fish heads and be sure to remove the eyes. Because of them, the broth will be cloudy, and nothing can lighten it. Rinse the bones and heads thoroughly under cold water to remove as much protein as possible, which coagulates during cooking, creating a cloudiness. Place them in a thick bottomed pan.

3. STEP 3

   

   Pour cold water into the pan. It is cold water that will allow nutrients to pass into the broth. After all, if you pour hot water over the bones, the protein on the surface will curl and will not allow this. Take purified water through a filter, it is much softer and will reveal the taste better.

4. STEP 4

   

   Wash the egg thoroughly and separate it into white and yolk. We don't need the yolk, but stir the white with a fork, destroying its integrity. But you don't need to beat it. This is the so-called egg pull. Pour the egg white into the pan and stir a little.

5. STEP 5

   

   Place the pan over medium heat and bring to a boil. Reduce heat to low and simmer, skimming off foam, for 5-10 minutes.

6. STEP 6

   

   A special spoon or a small sieve with a fine mesh is perfect for this.

7. STEP 7

   

   Peel the carrots and onions and fry in a preheated, dry frying pan. This will give the broth a golden color and enhance the flavor.

8. STEP 8

   

   Place the roasted vegetables and allspice into the pan. Instead of allspice, you can use regular black or Szechuan pepper.

9. STEP 9

   

   Add the rest of the ingredients to the pan with the broth. The more spices and herbs are added, the stronger the taste and brighter the color. But don't overdo it, or you'll kill the fish.

10. STEP 10

    

    Cook on the lowest heat for 30-40 minutes. In general, this is one of the main rules for cooking any broth - do not let it boil too much. And do not cover the pan with a lid, this also makes the broth cloudy. Remove the broth from the heat and cool it completely without covering it with a lid.

11. STEP 11

    

    Strain the fish broth through a sieve lined with a clean cloth or gauze in several layers. If this broth will be used to make aspic, remove any fat from the surface. To do this, strain through a layer of cotton wool wrapped in gauze. Or take a paper towel and rub it over the surface, the fat will settle on it. Do this until the surface is clean.

12. STEP 12

    

    Enjoy using it.

Comments on the recipe

Tatiana

09.09.2023

5

Clear and detailed recipe, thank you! I found a recipe for fish aspic. It also explains and shows in a video how to cook fish stock.

Moderator Ksenia

09.09.2023

4.7

I cooked clear fish broth on trout tail (180 grams). I did not adjust the amount of other ingredients to the weight of the fish, I took it as 300 grams. Instead of a stalk of celery and parsley, I put two sprigs of dill into the broth. I prepared the broth following the recommendations in the recipe. The broth turned out very tasty, with a rich fishy taste and a pleasant aftertaste of spices. It has a very beautiful bright yellow color. I cooked the broth as a base for soup. Thank you very much for the recipe!