Fish Broth

Ingredients

• 700 g fish bones, preferably lean white fish (without gills)
• 4 Carrots
• 0.5 turnip celery
• 1 leek stalk
• 2 onions
• 1 Garlic clove
• 250 ml dry white wine
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 2 fresh bay leaves
• Salt
• 4 sprigs Parsley
• 2 sprigs tarragon
• 500 g white fish fillet (ready‑to‑cook, skinless, e.g., cod or hake)
• pepper (ground)
• Lemon juice
• rosemary (for garnish)

Instructions

1. 1.

   For the stock, first crush the fish bones. Soak them in a bowl with cold water for about 2 hours, changing the water occasionally until it stays clear.

2. 2.

   Meanwhile, clean, wash, or peel half of the vegetables and cut them into pieces.

3. 3.

   To make the broth, pour white wine and about 1 l of water into a sufficiently large pot. Bring to a boil and add the prepared vegetables along with fennel, peppercorns, and bay leaves. Simmer for about 15 minutes.

4. 4.

   Then strain the bones into a sieve, let them drain, and add them to the broth. Let it simmer for another ~20 minutes, and after about 10 minutes add the garlic cloves and herbs.

5. 5.

   Carefully skim off any foam that forms.

6. 6.

   Finally, strain the stock through a cloth‑lined sieve.

7. 7.

   Let it drain and season with a little salt.

8. 8.

   Wash the fish fillet, pat dry, cut into large pieces, season with salt and pepper, and drizzle with lemon juice.

9. 9.

   Clean, peel, and finely slice the remaining vegetables.

10. 10.

    Arrange the vegetables and fish pieces on plates, pour hot broth over them, let sit briefly, and serve garnished with rosemary.