Fish broth

In a large pot, pour in water (4 liters) and add a salmon fish soup set (1 kg).

Before placing the fish in the water, be sure to remove the gills and eyes from the salmon head to improve the flavor quality of the broth.

Then, chop the carrot (1 piece), dill (50 g), and the green part of the leek (500 g). If desired, you can also chop the celery stalk (100 g). Add them to the pot along with the fish.

Place the pot over medium heat and wait for the water to boil.

As soon as this happens, carefully skim off the foam that forms to keep the broth clear. After that, add peppercorns (2 g) and salt to taste.

Reduce the heat to medium and let the broth simmer for 30-40 minutes.