broth · Cooking course

Serves 15

Ingredients

• Fish bones — 3 kg Cut out gills and eyes with scissors. Rinse off blood clots under cold running water.
• Celery — 3 stalks, finely chopped
• Leek — 1 stalk, finely chopped
• Onion — 2 pcs, finely chopped
• Garlic — 4 cloves, crushed
• Bouquet garni — 2 pcs
• Ginger — 50 g, sliced into thin pieces
• Lemongrass — 2 stalks, trimmed
• Dry white wine — 200 ml
• Parsley — 5 stems
• Allspice (whole) — 8 pcs
• Black peppercorns — 8 pcs
• Tomatoes — 1 pc, halved

Instructions

1. Put the fish bones into a pot.

1. Prepare a white mirepoix — celery, leek, and onion. Finely chop and add to the pot.

1. Add the garlic, bouquet garni, ginger, tomato, lemongrass, dry white wine.
2. Put on the heat. Reduce the wine slightly, then add water and cook.
3. Add the parsley and the peppers.
4. Bring to a boil, then hold below bubble-simmer temperature for 40 minutes, at most an hour.
5. Strain through a fine sieve and cheesecloth.