Transparent fish broth

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for making transparent fish broth. The bones and heads of river fish are best suited for it. I cooked from the bones and head of a river pike. Excellent broth is obtained from river trifles. Since she has a lot of small bones, she is boiled whole. It is not cleaned of scales, but only remove the gills, insides and eyes. Rinse thoroughly and tie it in a clean gauze, in which you will wake it and cook it, and then remove it.

2. Step 2:

   

   In fish heads, remove the gills and be sure to remove the eyes. Because of them, the broth will be cloudy, and you will not lighten it with anything. Rinse the bones and heads thoroughly under cold water to wash off as much protein as possible, which curdles during cooking, giving turbidity. Put them in a saucepan with a thick bottom.

3. Step 3:

   

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

4. Step 4:

   

   Wash the egg thoroughly and divide into protein and yolk. We won't need the yolk, but stir the protein with a fork, destroying its integrity. But you don't need to whip it. This is the so-called egg delay. Pour the protein into a saucepan and mix a little.

5. Step 5:

   

   Put the pan on medium heat and bring to a boil. Reduce the heat to low and cook, removing the foam for 5-10 minutes.

6. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

   Put the fried vegetables and allspice in a saucepan. Instead of allspice, you can take ordinary black or Sichuan pepper.

10. Step 9:

    

    Add the rest of the products to the pot with the broth. The more spices and herbs are added, the stronger the taste and brighter the color. But do not overdo it, otherwise you will kill the fish.

11. 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 closing the lid.

12. Step 11:

    

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

13. Step 12:

    

    Enjoy using.