Fish bouillon

Ingredients:

1 liter convert conversion cold water

bones and heads of 2-3 needles, soles, haddocks or cods

1 shallot

1 slice lemon

1 tablespoon parsley

1 tablespoon celery

freshly ground pepper

salt

2 carrots

1 laurel leaf

(dash of white wine)

 
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's Recipe pages - fish recipes, fish soup

 

Base for fish soup, the water can partially be replaced by white wine.

 

How to prepare:

Break the bones and put with the heads of the fish, the other ingredients and cold water in a pan.

Bring the water to a boil and let the bouillon softly simmer for 1 hour.

Remove foam with a skimmer.

Sift the soup after 1 hour.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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