Fish Broth with White Wine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Boiled vegetables can also be chopped on a cutting board, poured over with part of the broth, and sprinkled with chopped dill. This broth can be served hot with meat or fish pies.
Ingredients
- Fish Oil - 3 lbs
- Olive Oil - 5 tablespoons
- Onion - 1 head
- Leek - 1 piece
- Celery salt - 2 pieces
- Garlic - 1 head
- Coriander essential oil - 10 pieces
- White Pepper (whole) - to taste
- Dry White Wine - 10 fl oz
- Dill - 1 tablespoon
- Carrot - 2 pieces
Step by Step guide
Step 1
Cut the fish bones into pieces about 6 cm long. Soak in cold water for 10 minutes, then drain in a colander.
Step 2
Heat the oil in a large pot. Add the vegetables, onion, and spices, stir, then cook over low heat for 5 minutes until the vegetables begin to soften. Add the wine. Increase the heat, bring to a boil, and let it cool for 2 minutes.
Step 3
Add the fish bones and 1.5 liters of cold water. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting and gently shake the pot — all excess pieces will float to the surface. Skim them off with a ladle, then return the pot to moderate heat. Cook for about 20 minutes, skimming off any excess pieces that float to the surface.
Step 4
Strain the broth through a colander into a clean pot, remove all the bones and vegetables, then pass through a fine sieve into another clean pot. The broth should be used immediately after preparation. Alternatively, cool quickly and refrigerate, covering with a lid.
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