Rich Fish Broth
Creates a concentrated fish base with gentle richness and a clean savory profile. Works well for soups, aspics, and other dishes that need a clear but expressive broth. Feels lighter than meat stock while still staying satisfying.
Rinse salmon backbone (80 g), perch (200 g), and cod (100 g), cleaning the fish if needed. Transfer everything to a pot, pour in water (3 l), and add bay leaf (2 g), celery stalk (20 g), and onion (60 g), halved.
Bring to a boil over high heat, skim the foam, then simmer uncovered on very low heat for 1 hour. Strain the finished broth and use it for soups or aspics.
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