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
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Rinse the fish heads and bellies with water.
  3. Remove the finished chicken meat from the broth, put the carp heads and salmon bellies into the broth, cook for 10 minutes.
  4. Add the bay leaf, cook for 5 minutes, add salt to taste.
  5. Strain the broth through a fine sieve, add the herbs. Serve hot. enjoy your meal!!!
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