How to cook fish broth so that it turns out clear and tasty: important subtleties
Making fish stock can be a challenging task for novice cooks, especially if they want a clear, rich-flavored broth.
However, by following a few simple rules, shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova , you can easily achieve the desired result.
First, let us remember that all parts of the fish can be used to prepare fish broth – the spine, tail, head. This makes the dish truly concentrated.
You can also cook the broth on the fish itself, cut into medium pieces, removing excess fat. And here is the first nuance: do not cut the fish too small, so that it retains its shape and texture after cooking.
Another important rule is to pour cold water over the fish (rather than throwing the main ingredient into boiling water) and simmer the broth over low heat without a lid.
These two conditions will help you get a clear broth.
Adding plenty of spices and herbs (such as parsley root) will help enhance the flavor of the broth.
However, it is important not to overdo it with the last point, so as not to interrupt the taste of the fish.
Earlier we shared a recipe for pancakes with cottage cheese and apples.
