Easy Clear Fish Broth

Aromatic fish broth for making clear soup. You can use it to make any clear fish soup or use it for a festive aspic. It’s very easy to do and even a novice cook can do it.
cook time: 1h
Lucas Halstead
Easy Clear Fish Broth

Nutrition Facts (per serving)

5
Calories
1g
Carbs

Ingredients (6 portions)

Basic:

Salt to taste
Water 1.5 l
Bay leaf 1 pc
Parsley to taste
Carrot (small) 1 pc
Bulb onions 0.5 pc
Fish (broth set: bones, head) 300 g
Allspice 2 pc
Celery stalk 0.5 pc
Egg whites 1 pc

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients to prepare clear fish stock. The bones and heads of river fish are best suited for it. I cooked from the bones and heads of river pike. An excellent broth is made from river trifles. Since it has a lot of small bones, it is boiled whole. It is not cleaned of scales, but only remove the gills, entrails and eyes. Rinse thoroughly and tie in clean gauze, in which you cook it and then remove it.

Step 2

Step 2
Remove the gills from the fish heads and be sure to remove the eyes. Because of them, the broth will be cloudy, and nothing can lighten it. Rinse the bones and heads thoroughly under cold water to remove as much protein as possible, which coagulates during cooking, creating a cloudiness. Place them in a thick bottomed pan.

Step 3

Step 3
Pour cold water into the pan. It is cold water that will allow nutrients to pass into the broth. After all, if you pour hot water over the bones, the protein on the surface will curl and will not allow this. Take purified water through a filter, it is much softer and will reveal the taste better.

Step 4

Step 4
Wash the egg thoroughly and separate it into white and yolk. We donʼt need the yolk, but stir the white with a fork, destroying its integrity. But you donʼt need to beat it. This is the so-called egg pull. Pour the egg white into the pan and stir a little.

Step 5

Step 5
Place the pan over medium heat and bring to a boil. Reduce heat to low and simmer, skimming off foam, for 5-10 minutes.

Step 6

Step 6
A special spoon or a small sieve with a fine mesh is perfect for this.

Step 7

Step 7
Peel the carrots and onions and fry in a preheated, dry frying pan. This will give the broth a golden color and enhance the flavor.

Step 8

Step 8
Place the roasted vegetables and allspice into the pan. Instead of allspice, you can use regular black or Szechuan pepper.

Step 9

Step 9
Add the rest of the ingredients to the pan with the broth. The more spices and herbs are added, the stronger the taste and brighter the color. But donʼt overdo it, or youʼll kill the fish.

Step 10

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, this also makes the broth cloudy. Remove the broth from the heat and cool it completely without covering it with a lid.

Step 11

Step 11
Strain the fish broth through a sieve lined with a clean cloth or gauze in several layers. If this broth will be used to make aspic, remove any fat from the surface. To do this, strain through a layer of cotton wool wrapped in gauze. Or take a paper towel and rub it over the surface, the fat will settle on it. Do this until the surface is clean.

Step 12

Step 12
Enjoy using it.

Additional rubrics

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