Fish broth can rightfully be called one of the most useful and satisfying, so in the cold season it is worth preparing it more often.
In order for the base for fish soup to be truly worthy, it is worth knowing some culinary secrets.
What do they consist of?
There should be a lot of the main product
In order for the broth to have a truly rich flavor, there should be a lot of fish and its components. As a rule, you can take about 2.5 kg of cartilage, heads and tails for a traditional pot of soup.
It's also worth remembering that different types of fish will make the broth even more impressive.
Don't overcook
Many people are afraid that the broth will not be as rich, so they boil the base for a fairly long period of time.
However, you shouldn't do this. Try to cook the cartilage broth for no more than half an hour. If you added heads, the cooking time can be doubled.
When adding pieces of fish, it is worth remembering that due to long cooking they may simply fall apart.
Vegetables
The taste of fish is delicate and subtle, so other ingredients can easily interrupt it. Therefore, when cooking broth, it is worth limiting yourself to onions and carrots.
You can also add a little bit of spices to preserve the real taste of the fish broth.
