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This fish stock is ideal for sauces and soups. Finish to your liking and serve!
Preparation time 40 minutes
INGREDIENTS .. 4 pers
- 4 fish bones
- 2 carrots, in rings
- 1 parsley root, in rings
- 2 onions, in half
- 1 ball garlic
- 3 celery stalks
- 1 leek
- 2 l water
- some sprigs of thyme
- 3 bay leaves
- 10 balls of black pepper
- salt
PREPARATION
Bring all ingredients to a boil over low heat and then leave for half an hour. Sieve and ready!
Divide the fumet afterwards into small portions and let freeze for sauces or other dishes.
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