Servings: 2 l
Calories: 35kcal
Ingredients
- 1 kg fish bones and heads of whitefish (no salmon or tuna, prefer sole, turbot, cod, ...)
- 2 onions (coarsely sliced)
- 2 stems celery (coarsely sliced)
- 1 leeks (white, coarsely sliced)
- 2 carrots (coarsely sliced)
- 1 bouquet garni (classic: bay leaf, thyme, parsley stalks, possibly leek greens tied together)
- 2 dl wine (dry white)
- 2,5 liters water (cold )
- 6 pepper balls (black )
- salt (to taste)
Instructions
- Rinse fish bones and heads thoroughly under cold water to remove blood residue.
- Melt a knob of butter in a large saucepan and briefly sauté onion, celery, leeks and carrot (do not color).
- Add the fish bones and heads and simmer for a moment.
- Deglaze with the white wine and simmer for 2 minutes so that the alcohol evaporates.
- Add cold water until everything is just submerged (about 2.5 l).
- Bring to a slow boil and skim the surface.
- Add the bouquet garni and pepper balls.
- Let infuse gently for ± 20-25 minutes, without boiling hard.
- Strain the broth through a fine sieve or muslin cloth.
- Taste and season lightly with salt. Use immediately or let cool and freeze in portions.
Nutrition Facts
Serving: 250ml | Calories: 35kcal | Carbohydrates: 1g | Protein: 6g | Fat: 0.5g
