Fish Broth "Ear of the Rooster" Recipe
They say that the royal ear is on chicken broth, but with red fish, al sturgeon... Am I the king or not the king?! I thought... Of course not, I am not a king and not a queen, but with a "King in my head" - that's for sure, oh, he does not give me peace, I often invent such things... Like, for example, today there are a couple of recipes for the "Perfect Couple" contest, you can judge what and how, and we have delicious, very tasty food, no weaker than the royal ones.
Servings 6
Cook Time 60 minutes
Instructions
- Onions and carrots are "fried" in a dry frying pan until almost black. Rinse the chicken spine, pour 2 liters of cold water, add vegetables and cook until the meat is ready, 40-45 minutes. Salt.
- Rinse the fish heads and bellies with water.
- Remove the finished chicken meat from the broth, put the carp heads and salmon bellies into the broth, cook for 10 minutes.
- Add the bay leaf, cook for 5 minutes, add salt to taste.
- Strain the broth through a fine sieve, add the herbs. Serve hot. enjoy your meal!!!