Fish stock (base)
(0)
70 min
Sezamo
O bază esențială și aromată pentru orice supă de pește reușită. Acest stoc de pește (fumet) combină prospețimea peștelui alb cu dulceața legumelor rădăcinoase și aroma subtilă a feniculului și a vinului alb, oferind o profunzime de gust inegalabilă.
Ingredients
Preparation method
Preparing the ingredients
Clean the fish of bones and heads, then cut the remains into smaller pieces. Place them in a bowl and rinse them well under cold running water to remove any impurities.
Dice the celery, parsley root, fennel, leek, and onion into approximately 1 cm cubes. Cut the mushrooms in half.
Cooking the stock
In a large pot, melt the butter over medium heat. Add the parsley root, leek, onion, and celery and sauté for 2 minutes, stirring constantly. Add the fennel and sauté for another minute. Add the mushrooms, salt, and white wine, then simmer until the liquid reduces to one third.
Chef's tip
For the clearest stock possible, do not let the soup boil rapidly; a slow simmer is the secret to a delicate taste and a clear texture.
45 min
Under an hour
