Fish broth

For young and busy housewives, it is important to be able to cook lunch or dinner quickly and tasty. It is not necessary to stand at the stove for several hours in order to please the family with delicious food. Fish broth is best prepared in advance, and then freeze it. Ready briquettes, if necessary, can be easily obtained from the freezer and quickly come up with an original dish.

To prepare fish broth you need to use a large number of different roots and herbs. To cook a simple broth, take carrots, bay leaves, peppercorns, celery and onions. To give a certain flavor, add rosemary sprigs, ginger root or fennel tuber.

My grandmother shared her secrets with me, how to cook fish broth so that it always turns out to be transparent. She used small fish - such as ruff, perch, pike perch. She carefully gutted it, scraped it from the scales, cut the fins and cut the gills, but did not cut it into pieces, but dropped it into the cold water entirely.

The main thing, as she always said, is, as soon as the broth starts to boil, remove the foam and leave it to simmer for a few minutes. Only after that add the root of parsley, sprig of dill, bay leaf, salt and continue cooking for another half hour, periodically removing the foam, which is constantly formed. At the end of cooking, dip two whipped whites into the fish broth. They will quickly curl up and make it lighter. It will only drain and cool the broth.

Grandmother often served to this broth of croutons or dumplings, and also cooked it with sauce for pasta. Modern housewives prepare fish broth both on the basis of small fish, and from the heads of large fish. The silver carp gives it a sweet taste that children like. But the head of bream, carp or wild carp will add bitterness to the soup, and for the fish soup this fish is not good.

Frozen cubes of such a tasty broth will always help a young mother, who is constantly busy with young children. Children over the age of three can already be given fish soup, adding potatoes.

Fish broth, a recipe for cooking which one must know any hostess, is prepared the same way. In a saucepan, pour 3 liters of cold water, put clean and gutted small fish or heads, tails and fins of salmon, stellate sturgeon, catfish, hake (about 0.5 kg), add salt and allow to boil. After removing the foam, add the spices and roots and continue to cook the fish over a slow fire for half an hour.

Then take out the fish and use it to cook the second dish, and bones, head and fins to cook for another 20 minutes. At this time, you can add 1 carrot, 1 bay leaf, 1 onion and celery root. Ready broth, it is desirable to strain through a sieve, then cool.

Very delicious ear is obtained from sturgeon fish. But here it is important to observe small culinary tricks. The head of sturgeon must be cut into small pieces, remove eyes and gills, pass on with boiling water, and then rinse thoroughly in cold water.

Fish broth from salmon and sturgeon is obtained rather fat. Therefore, after cooking for an hour you need to remove the meat from the bones, and cartilage is still cooking for an hour, then let stand broth for 20 minutes. During this time, the fat will gather from above and it is easy to assemble and remove. Ready broth will only drain.

Gourmets prefer to cook fish soup from trout. In a pan with 1 liter of water, add fish, garlic - 1/2 head, 1 pod of red bitter pepper, bay leaf - 3 pieces, celery, parsley to taste, for ½ tsp. Black pepper, cumin and coriander. To improve the taste, add half a glass of white wine and put 2 shredded tomatoes. They all cook for about an hour. Then the broth is filtered and only then it is salted.

It is always important to take into account the peculiarities of preparing broth from different types of fish, so that it turns out to be fragrant and tasty.