Clear Fish-Trimmings Broth
Clear, appetizing, and especially good during a fast. It's perfect for all kinds of fish dishes, and I love eating it with mashed potatoes — or just pouring it into a cup while it's still hot and sipping it. So good.
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Remove the gills and eyes from the fish head and wash it. Put the fish head, tail, fins, backbone, or other trimmings in a pot. Add the peeled onion and carrot and the washed herbs.
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Step 3:
Cover with water, set over the heat, and bring to a boil, then keep it at a barely visible simmer. Skim off the foam and leave it on the heat for 2 hours. For a clear broth, don't let it boil hard.
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Step 4:
After 2 hours, take it off the heat. Strain it through a sieve, and the broth is ready — eat it as is, use it as a base for soup, or freeze it (once cooled, pour into bags and put in the freezer) to use whenever you need it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
