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Classic Fish Stock | Aromatic Base
(0)
80 min
Under an hour
Gurkerl Küche
Ein kräftiger, hausgemachter Fischfond ist das Herzstück jeder feinen Fischsuppe oder eines edlen Risottos. Mit frischem Wurzelgemüse, einem Schuss Weißwein und feinen Champignons zaubern Sie eine aromatische Basis, die Ihre Gerichte auf das nächste Level hebt. Perfekt für die festliche Küche oder als Vorrat für kulinarische Experimente.
Preparation method
Preparation
Rinse the fish carcasses and heads thoroughly under cold water to remove any impurities. If necessary, chop larger pieces slightly.
Cut celery, parsley root, fennel, leek, and onion into cubes of approx. 1 cm. Halve the mushrooms.
Instructions
In a large pot, melt the butter over medium heat. Add parsley root, leek, onion, and celery and sauté for approx. 2 minutes, stirring constantly. Add the fennel and roast for another minute.
Chef's tip
For a clear stock, only use white fish such as cod, plaice, or pike-perch. Fatty fish like salmon are less suitable as they can make the stock cloudy and too intense.
The stock can be perfectly frozen in ice cube trays – this way you always have a small portion ready to refine sauces.
Ingredients
Nutritional values
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