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🍽️ Making Fresh Fish Stock from Scratch

289 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg fish carcass preferably lean white fish (without gills)
• 2 carrots
• 0.5 celeriac (approx. 250 g)
• 1 stalk leek
• 2 onions
• 1 garlic clove
• 0.5 l dry white wine
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 2 fresh bay leaves
• 4 sprigs parsley (even without leaves)
• 2 sprigs tarragon
• salt

Instructions

1. 1. Roughly chop the fish frames and scraps.
2. 2. Place the fish scraps in a bowl of cold water.
3. 3. Soak the fish scraps in the water for about 2 hours.
4. 4. Change the water several times in between until it stays clear.
5. 5. Wash, clean, and peel the vegetables for the soup.
6. 6. Cut the prepared vegetables into bite-sized pieces.
7. 7. Pour the white wine and 1.75 liters of water into a large pot.
8. 8. Bring the liquid to a boil.
9. 9. Add the cut vegetables, fennel, peppercorns, and bay leaves to the pot.
10. 10. Let the broth simmer gently for about 15 minutes.
11. 11. Strain the fish scraps through a sieve.
12. 12. Let the fish scraps drain well.
13. 13. Add the drained fish scraps to the broth.
14. 14. Let the stock boil for a total of 20 minutes.
15. 15. Add the garlic cloves and herbs after 10 minutes.
16. 16. Carefully skim off the rising foam.
17. 17. Line a sieve with a cloth.
18. 18. Pour the finished stock through the cloth-lined sieve.
19. 19. Let the stock drain well in the sieve.
20. 20. Season the draining stock with a little salt.

Nutrition per serving

• kcal: 289
• Protein: 7 g · Fett/Fat: 1 g · Carbs: 18 g