For young and busy housewives, it is important to be able todelicious to cook lunch or dinner. It is not necessary to stand at the stove for several hours in order to please the family with delicious food. Fish broth is best prepared in advance, and then freeze it. Ready briquettes, if necessary, can be easily obtained from the freezer and quickly come up with an original dish.
For preparation of fish broth it is necessaryuse a large number of different roots and herbs. To cook a simple broth, take the carrots, bay leaf, bell pepper, celery and onions. To give a certain flavor, add rosemary sprigs, ginger root or fennel tuber.
My grandmother shared her secrets with me,how to boil fish broth so that it always turns out to be transparent. She used small fish - such as ruff, perch, pike perch. She carefully gutted it, scraped it from the scales, cut the fins and cut out the gills, but did not cut it into pieces, but dropped it into the cold water entirely.
The main thing, as she always said, is as soon asthe broth will begin to boil, remove the foam and leave it to simmer for a few minutes. Only after that add the root of parsley, sprig of dill, bay leaf, salt and continue cooking for another half hour, periodically removing the foam that is constantly formed. At the end of cooking, dip two whipped whites into the fish broth. They will quickly curl up and make it lighter. It will only drain and cool the broth.
Бабушка часто подавала к такому бульону гренки or dumplings, and also prepared from it a sauce for pasta. Modern housewives prepare fish broth both on the basis of small fish, and from the heads of large fish. The silver carp gives it a sweet taste that children like. But the head of a bream, carp or wild carp will give soup bitterness, and for an ear this fish does not suit.
Frozen cubes of such a tasty broth will always help a young mother who is constantly busy with young children. Children over the age of three can already be given fish soup, adding potatoes.
Fish broth, the recipe of which is necessaryKnow any mistress, prepare the same. In a saucepan, pour 3 liters of cold water, put clean and gutted small fish or heads, tails and fins of salmon, stellate sturgeon, catfish, hake (about 0.5 kg), add salt and allow to boil. After removing the foam, add the spices and roots and continue to cook the fish over a slow fire for half an hour.
Then take the fish out and use tocook the second dish, and cook the bones, head and fins for another 20 minutes. At this time, you can add 1 carrot, 1 bay leaf, 1 onion and celery root. Ready broth is desirable to filter through a sieve, then cool.
Very delicious ear is obtained from sturgeon fish.But it is important to observe small culinary tricks. The head of sturgeon should be cut into small pieces, remove eyes and gills, piping with boiling water, and then rinse thoroughly in cold water.
Fish broth from salmon and sturgeon is obtainedsufficiently fat. Therefore, after cooking for an hour you need to remove the meat from the bones, and cartilage is still cooking for an hour, then let stand broth for 20 minutes. During this time, fat will gather from above and it is easy to assemble and remove. Ready broth will only drain.
Gourmets prefer to cook fish broth fromtrout. In a pan with 1 liter of water, add fish, garlic - 1/2 head, 1 pod of red bitter pepper, bay leaf - 3 pieces, celery, parsley to taste, ½ tsp. black pepper, cumin and coriander. To improve the taste, add half a glass of white wine and put 2 crushed tomatoes. All cook for about an hour. Then the broth is filtered and only then it is salted.
It is always important to take into account the peculiarities of preparing broth from different types of fish, so that it turns out to be fragrant and tasty.
