Classic Fish Stock | Aromatic Base
80 min
Under an hour
Gurkerl Küche
Preparation method
Preparation
1
Rinse the fish carcasses and heads thoroughly under cold water to remove any impurities. If necessary, chop larger pieces slightly.
2
Cut celery, parsley root, fennel, leek, and onion into cubes of approx. 1 cm. Halve the mushrooms.
Instructions
3
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
Price per portion:€ 14.15
Ingredients
Nutritional values
Energy value
334.72 kJ80 kCalFats
4 gCarbohydrates
5 gProtein
6 gWe Also Recommend
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150 min
Under an hour
