A deep, fishy flavor of broth saturated with the aroma of vegetables and spices.
Ingredients
- Onion, 1
- Garlic clove, 2
- Parsley root, 1
- Bay leaf, 2
- Carrot, 2
- Black pepper, a pinch
- Leek, 1
- Celery stalks, 100 g
- Salt, a pinch
- Fresh dill, 25 g
- Water, 2 liters
- Allspice, 3 pieces
Preparation
Step 1: Combine Broth Ingredients in a Pot
Thoroughly wash fish scraps under running water and transfer them to a pot.
Tip! Remember to remove the gills from the fish scraps, as they can make the broth bitter.
Add washed and peeled vegetables: carrots, parsley root, celery stalks, peeled garlic cloves, dill, and onion browned to golden on a dry pan. Add spices: allspice and bay leaf. Pour cold water over everything.
Step 2: Cook and Season the Broth
Bring everything to a boil, then simmer over medium heat for about 60 minutes. During cooking, especially at the initial stage, skim off any foam from the surface of the broth using a skimming spoon. Once ready, strain the broth through a sieve into a separate pot or container. Season with salt and pepper.
