For young and busy housewives, it is important to be able to quickly and tasty cook lunch or dinner. It is not necessary to stand at the stove for several hours in a row to please the household with delicious food. Fish broth is best prepared in advance, and then freeze it. Finished briquettes, if necessary, are easy to get out of the freezer and quickly come up with an original dish.
To prepare the fish broth, you need to use a large number of various roots and herbs. To cook a simple broth, take carrots, bay leaves, peppercorns, celery and onions. To give a certain aroma, add sprigs of rosemary, ginger root or fennel tuber.
My grandmother shared with me her secrets on how to cook fish broth so that it always turns transparent. She used small fish - such as ruff, perch, zander. Thoroughly gutted it, cleaned it of scales, cut off the fins and cut out the gills, but did not cut into pieces, but dipped it in cold water entirely.
The main thing, as she always said, is as soon as the broth begins to boil, remove the foam and leave it to simmer for several minutes. Only after that add parsley root, dill sprigs, bay leaf, salt and continue cooking for another half hour, periodically removing the foam that is constantly forming. At the end of cooking, dip two whipped protein into the fish broth. They quickly curl up and make it brighter. It remains only to strain and cool the broth.
Grandmother often served croutons or dumplings with such a broth, and also prepared pasta sauce from it. Modern housewives prepare fish broth both on the basis of small fish and from the heads of large fish. Silver carp give it a sweet taste that children like. But the head of a bream, carp or carp will give bitterness to the soup, and such a fish is not suitable for fish soup.
Frozen cubes of such a tasty broth will always help out a young mother who is constantly busy with small children. Children over three years old can already be given fish soup by adding potatoes.
Fish broth, the recipe for which any housewife needs to know, is prepared the same way. Pour 3 liters of cold water into the pan, put small fish that are cleaned and gutted, or heads, tails and fins of salmon, stellate sturgeon, catfish, hake (about 0.5 kg), add salt and let it boil. After removing the foam, add spices and roots and continue to cook the fish on low heat for half an hour.
Then take out the fish and use it to cook the second dish, and cook the bones, head and fins for another 20 minutes. At this time, you can add 1 carrot, 1 bay leaf, 1 onion and celery root. It is advisable to strain the finished broth through a sieve, then cool.
A delicious ear is obtained from sturgeon fish. But here it is important to observe small culinary tricks. The head of the sturgeon should be chopped into small pieces, remove the eyes and gills, rinse with boiling water, and then rinse thoroughly in cold water.
Salmon and sturgeon fish broth is rather fatty. Therefore, after boiling for an hour, it is necessary to remove the meat from the bones, and the cartilage should be cooked for another hour, then let the broth stand for 20 minutes. During this time, the fat will collect on top and it is easy to collect and remove. Ready broth will only strain.
Food lovers prefer to cook trout fish stock. In a pan with 1 liter of water add fish, garlic - 1/2 head, 1 pod of red hot pepper, bay leaf - 3 pcs., Celery, parsley to taste, ½ tsp. black pepper, caraway seeds and coriander. To improve the taste, add half a glass of white wine and put 2 chopped tomatoes. All cook for about an hour. Then the broth is filtered and only then salted.
It is important to always take into account the peculiarities of preparing the broth from different types of fish, so that it turns out to be aromatic and tasty.