Contents
Cook the fish broth for 45 minutes to 1 hour after boiling. In order to make the broth transparent, it will take another half hour.
How to cook fish broth
Products
Water – 2 liters
Fish (for example, hake and / or haddock) or fish set – 600 grams
Parsley root – 2 roots
Onions – 1 head
Bay leaf – 4 leaves
Salt – to taste
Black pepper – 6 peas
How to cook fish broth
1. Wash fish heads in cool water, cut out gills and eyes.
2. Cut the fish or large fish bones from the set into several parts, rinse in cool water.
3. Pour fish parts with 2 liters of cold water, place a closed saucepan on the burner over medium heat, wait until it boils.
4. Remove the formed foam, change the heat to low.
5. Wash the parsley root, peel, cut into strips 0,5 centimeters thick, 3 centimeters wide.
6. Peel the onion and chop finely.
7. Put onion, parsley root, bay leaves, salt and pepper in the broth, keep on low heat for 40 minutes.
8. Leave the finished broth to brew for 20 minutes.
9. Remove the foam from the surface of the broth with a spoon, strain.
How to make fish broth transparent
For 3 liters of broth
In order for the broth to remain transparent during cooking, the fish must be poured with cold water and cooked over medium heat, constantly removing the foam.
In order to make the broth transparent, guys are used, which draw in everything that makes it cloudy. This is especially important when aspic is cooked from fish broth.
1) Extraction from minced meat
In 100 grams of low-fat minced meat, pour a glass of broth and the protein of 1 chicken egg, mix, leave for 20 minutes. Heat the brace and pour into the broth, cook for 30 minutes, then strain through cheesecloth folded several times. The advantage of the method is that in the future, the minced meat extractor can be used for food – for example, for cooking meatballs.
2) Extract from egg white and raw carrots
In 100 grams of grated carrots, add a glass of broth and the protein of 1 egg, mix, bring to a boil. Pour the pull into the fish broth, bring to a boil, strain through cheesecloth.
3) classic drawing from proteins
Cool the broth in the refrigerator, add 10 beaten egg whites, keep the broth on a low heat for 30 minutes, stirring constantly. Remove the white thick foam from the broth surface and strain it through cheesecloth.
Delicious facts
What is fish broth made of?
– Fish broth is boiled from fillets, heads, bones, ridges, fins and fish skin. Small fish are placed in the broth without processing.
About broths from different types of fish
– Any sturgeon, salmon, catfish, pike perch, hake, haddock, crucian carp, perch (sea and river) are suitable for cooking broth. You can add different types of fish to the broth to taste. It is especially good to combine fatty fish and meaty fish, then you get a delicious rich broth with a hearty addition – almost a ready-made dish.
– Saltwater fish can give the broth a specific smell. To get rid of it, before boiling, the fish is sprinkled with lemon juice or diluted citric acid solution, and for each kilogram of fish, 3 bay leaves and 6 black peppercorns are added. To drown out the smell of fish, if it is too strong or unpleasant, you can pour 200 milliliters of cucumber pickle into the broth.
– It is not recommended to cook mackerel and herring broth. It is also undesirable to use fish caught in an overgrown reservoir. It can give the broth a swampy smell, which will have to be “removed” by seasoning.
The richest broths come from pike perch, perch and ruff. Carp, bream and carp can give a bitter aftertaste.
Fish broth and spices
– Black pepper, onions, green onions, dill, parsley can be added to the broth. Ground paprika will add aroma and pleasant shade to the broth, garlic and ginger – spiciness, lemon juice – sourness.
– For a more richness of the broth and imparting a “smoky” aroma, smoked fish is added to it.
– If the fish broth is bitter, it means that it is not enough to handle the fish carefully when cutting. Most likely, bile, or gills, got into the broth. Also, so that the fish broth does not taste bitter, it is recommended to thoroughly rinse the fish from blood. You can improve the taste of the broth by adding sugar and dill. If it does not help, try pouring in lemon juice (1 tablespoon each).
And something else
– The calorie content of fish broth is 50 kcal / 100 grams.
– Fish broth is suitable for making fish soups, fish soup, sauces, aspic.
– The cost of products for preparing fish broth according to our recipe is from 200 rubles. (on average in Moscow as of June 2020).