Fish Fund

For fish stock are the best bones and heads of lean white fish, especially flatfish. The carcasses are washed with cold water, the gills must be removed. In fatty fish such as mackerel or halibut should be without one, because he can make the rear oily-fishy.

Vegetable soup and cut into large cubes. Wash herbs and tie together with Wurstgarn (Buquet garni). Peeled onion into large cubes.

It should be used only a little carrot, its negative effect on the taste of sweetness. Residues of crustaceans and shellfish are very welcome.

In a large soup pot (not aluminum), melt the butter and fry the onion for 5 minutes without taking color.

Fish bones, vegetables, herbs, wine, water and spices. Everything slowly bring to a boil, skim off every now and then. Without cover no more than 10-15 minutes to simmer gently. Fund can be immediately pour through a sieve and cool.

Fish stock should not boil too long in any case, he then gets a bitter taste and is unfit glutinous.

Use for fish soups and fish sauces. Fish sauce can be refrigerated 2-3 days.