Fish broth

Fish broth

Fish broth is required for cooking fish soup, aspic from fish, some sauces and a number of main courses. As an independent dish, it will be in demand in the post and will appeal to those who are not indifferent to seafood, loves fishing. If meat and beef broth can be purchased as a concentrate, then fish should be cooked only with your own hands. This process requires some culinary skills, but an inexperienced cook can cope with the task.

Cooking Features

For experienced chefs, cooking fish broth will not be a difficult task. The beginning mistress before starting the cooking should learn a few important points so that her efforts are not wasted in vain.

  • Not all fish are equally good for making fish stock. The inhabitants of muddy ponds are not very suitable for him, since they have a specific smell that is transmitted to the prepared dish. If you use fish such as catfish, pike, caught in a heavily overgrown reservoir, the broth will have to be flavored using a large number of spices and roots. Categorically not suitable for making mackerel and herring broth. When cooking, they supply it with such a specific smell that it is difficult to get rid of it, if not to say that it is impossible.
  • To add a pleasant aroma to fish broth, add bay leaf, black and allspice peas, spicy herbs, carrots, onions, garlic, and ginger. Some improve the flavor of the broth by adding lemon juice or cucumber pickle.
  • The taste of the broth depends on which fish was used to make it. The most rich is obtained from perch, ruff, perch. Bream, carp and carp can give the dish a bitter taste. For the most delicious broth combine several species of fish, especially successful unions are bony and meaty fish. An interesting taste can be obtained by combining fish that lives in different types of reservoirs.
  • The bones, fins, fish heads give the greatest fat, therefore fish waste can be used to make broth. This makes the dish economical. Fish waste intended for boiling broth is required to be thoroughly rinsed, since ingestion of blood and bile into the broth will make it cloudy and bitter.
  • To make the broth transparent, boil it over low heat, removing the foam that forms on the surface, filter the ready dish. If the result still does not satisfy you, egg white will make the broth more transparent. It is necessary to separate it from the yolk, beat it with a small amount of salt, put it in the broth and boil for a while. After that, it will be necessary to remove the foam that has protruded on the surface and strain the dish. The broth will become transparent.
  • To make the broth rich, pour the fish in cold water and then bring to a boil and boil.
  • The average cooking time for fish broth is 45 minutes.

When serving as a separate dish, fish broth does not hurt to sprinkle with fresh dill and parsley. You can add a little lemon juice to each plate. The broth will be more satisfying if you add slices of a hard-boiled egg to it. Separately, you can serve croutons or fish pie.

A simple recipe for fish broth


  • fish or fish set - 0, 6 kg;
  • water - 2 l;
  • parsley root - 100 g;
  • onions - 100 g;
  • laurel leaves - 2 pcs .;
  • black peppercorns - 5-6 pcs .;
  • salt - to taste.

Preparation Method:

  • Clean the fish, gut, remove eyes and gills, rinse thoroughly, cut into large pieces. The fish set, from which the broth will stew, is sufficiently rinsed, sometimes you need to cut out the eyes and gills.
  • Fold the pieces into the pan, cover with cool water, put on the fire.
  • Peel the parsley roots, cut into centimeter width.
  • Peel the onion.
  • When the water in the pan boils, remove the foam that has protruded on the surface, reduce the intensity of the flame.
  • Place the onion and parsley root pieces in a saucepan. Add the leaves of laurel and peppercorns.
  • Boil the broth for 45 minutes. 5-10 minutes before cooked salted to taste.
  • Strain the broth through gauze or through a sieve with very small holes to prevent small bones from entering it. For reliability, you can filter twice. Throw out the remaining fish bones, parsley and onions.

This fish broth recipe is a classic one. The dish prepared on it can be used for cooking soups, making aspic and for other culinary purposes. To serve as a separate dish, fish broth is usually cooked according to slightly more complicated recipes.

Fragrant fish broth with tomatoes


  • fish set - 0, 6 kg;
  • water - 2 l;
  • celery root - 100 g;
  • tomatoes - 0, 3 kg;
  • chili pepper - 1-2 pcs .;
  • white wine - 150 ml;
  • garlic - 2 cloves;
  • salt, fennel, coriander, black pepper, bay leaf - to taste.

Preparation Method:

  • Thoroughly rinse the components of the fish set. With the heads, remove the eyes, gills. Put the prepared pieces in the pan, where the broth will boil.
  • Wash the tomatoes, pepper pods, peel the garlic cloves.
  • Cut the tomatoes into 4 pieces, put them to the fish. Then send the garlic and pepper, they do not need to be cut.
  • Peel celery root, cut into medium-sized cubes, send to the rest of the ingredients.
  • Pour cold water over the food, put it on the stove, bring to a boil.
  • Cook for a while, removing the froth, then reduce the heat, add bay leaves, cover the pan with a lid and continue cooking for 40 minutes.
  • Strain the broth. Salt it, add the crushed seasonings, pour in the wine. Return the pot to the stove and bring the broth to a boil.

Let the broth stand for 20 minutes and serve. You can refine a dish by pouring a handful of fresh green leaves crushed with a knife into each plate. Parsley is good for this purpose.

Fish broth with egg


  • fish trims - 0.5 kg;
  • water - 1, 5 l;
  • onions - 100 g;
  • carrots - 100 g;
  • vegetable oil - 40 ml;
  • chicken egg - 2 pcs .;
  • fresh parsley - 50 g;
  • salt, spices - to taste.

Preparation Method:

  • Free the onion from the husk, cut into large rings or half rings.
  • Peel the carrots, cut into cubes of medium size or circles.
  • Heat oil in a pan, put onion in it, fry until golden brown.
  • Place the prepared fish pieces in a saucepan, cover with water and bring to a boil.
  • Add the fried onions and carrots, spices.
  • Boil 40-50 minutes on low heat, if necessary, removing the foam, 10 minutes before it is ready, salt it.
  • Strain the broth.
  • Boiled chicken eggs, peel, cut in half.
  • Wash and dry the parsley, finely chop with a knife.

Spill the broth into plates, place each half of the egg and a handful of chopped greens. This broth is able to replace a full-fledged first dish, it turns out light and nourishing at the same time. It will not be a mistake to add small pieces of boiled fish fillet.

Fish broth is the basis of a number of dishes, he can replace the soup. If you follow the technology of its preparation, it turns out transparent, appetizing, fragrant and tasty.

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