Fish broth

Course Soup
Servings 2 liters


  • 2,5 l water
  • 1,5 kg Visgraten and leftovers of white fish
  • 50 g Boter
  • 2 ocs Prei
  • 75 g Ui in rings
  • 75 g Champignons thin slices
  • 2 dl Witte wijn
  • 1 pcs Bouquet garni
  • 0,25 pcs Citroen slices
  • 8 pcs Peperkorrels white


  • Rince the fishbones and leftovers. Melt the butter in a pan and sweat the vegetables in it. Add the bones and leftovers, let it simmer for a few minutes and add the wine. Reduce until 1/3 and add the water. Bring to the boil, lower the heat, simmer and add the bouquet garni en lemon parts. Let it go for 25 minutes while simmering when necessary. After 15 minutes you add the pepper crumbs. Pass through a fine seave and cool.
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