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)

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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
Main page
General remarks/privacy
Find recipe