bones and heads of 2-3 needles, soles, haddocks or cods
1 slice lemon
1 tablespoon parsley
1 tablespoon celery
freshly ground pepper
1 laurel leaf
(dash of white wine)
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© Janneke'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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