Fish Broth from Red Fish Heads
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
If the broth turns out too strong or there isn't enough, add water and bring it to a boil again.
Ingredients
- "Red fish head" - 52.9 oz
- Onion - 1 piece
- Carrot - 1 piece
- Celery salt - 3 stalks
- Fennel - 1 head
- Lemon - 1 piece
- Orange zest - 1 piece
- Green peppercorns - 5 pieces
- Salt - to taste
- Olive Oil - 2 tablespoons
- White Part of Leek - 1 piece
Step by Step guide
Step 1
Place the fish heads and fins in cold water. About 2 liters of water.
Step 2
Bring to a boil and skim off the foam with the back of a spoon.
Step 3
Simmer for about 30 minutes.
Step 4
Meanwhile, peel the onion and cut it in half.
Step 5
Chop the fennel coarsely.
Step 6
Peel the carrot and also chop it coarsely.
Step 7
Wash the leek well and cut it into large rings.
Step 8
Wash the celery well and chop it coarsely.
Step 9
Heat olive oil in a saucepan and sauté the vegetables for about 5 minutes over medium heat, stirring constantly.
Step 10
Add the vegetables to the broth, add a strip of lemon zest and a strip of orange zest, which is easiest to do with a vegetable peeler. Also add the black peppercorns.
Step 11
Simmer on low heat for another 15 minutes.
Step 12
Strain and use to prepare any fish soup.
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