Fish broth - recipe
Ingredients
- Salmon (fillet) - 1 kg
- Onion - 1 pcs
- Leek - 1 pcs
- Garlic - 1 pcs
- Parsley - 2 sprig
- Celery (stem) - 2 sprig
- Thyme - 2 sprig
- Dry white wine - 250 ml
- Bay leaf - 1 pcs
- Black pepper (peas) - 4 pcs
- Water - 2 l
- Salt pcs
For 1 batch(es) (
)
Fish broth Directions
Multicooker firm: SCARLETT
IS-MC412S01
Preparation:
1. Peel the fish and cut into small pieces.
2. Put the pieces of fish in a multicooker bowl, pour water over. Switch on the SOUP program, bring the broth to a boil and remove the foam.
3. Peel the onions and cut into rings 2 cm wide. Peel the garlic and cut into thin slices. Wash greens, dry and tie in a bundle.
4. Add chopped vegetables, bundled herbs, bay leaves, pepper, salt to the broth. Pour in wine. Install the program "SOUP" for 40 minutes. 10 minutes before the end of the SOUP program, remove the head, tail, fins and vegetables with a slotted spoon. Put fish fillets into broth.
SC-413
Fish clean, gut and wash thoroughly. Cut the gills with scissors. Separate head, tail and fins. Remove the fillet from the bone and cut into portions. Put the head, tail and fins in a multicooker bowl, pour water (2 liters). Bring the broth to a boil and remove the foam. Peel the onions and cut into rings 2 cm wide. Peel the garlic and cut into thin slices. Wash greens, dry and tie in a bundle. Add vegetables, herbs, bay leaf, pepper, salt to the broth. Pour in wine and bring to a boil. Cook the broth for 25 minutes. Use a slotted spoon to remove the head, tail, fins and vegetables. Put fish fillets in broth and cook for another 7 minutes.