Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 2 fish (s), white, low-fat, only the heads and bones it (no salmon, mackerel, herring etc.)
- 2 tablespoon oil, neutral
- 3 shallot (s), diced
- 1 stick celery, diced
- 0.5 stick ½ leek, only the white, diced
- 1 small Glass white wine
- 1 bay leaf
- 2 sprigs thyme
- 10 peppercorns, white
- salt
Print Recipe
Pin Recipe Instructions
- Soak the bones and fish heads for about 25 minutes and change the cloudy water until it remains clear.
- Heat the oil in a larger saucepan. Add the bones, drained, and roast for 3-4 minutes until lightly colorless. Then add the fish heads and the vegetables, roast a little and deglaze with the wine. Add fish heads and spices and cover with water. Bring everything to the boil briefly, skimming off the foam, pulling it off the plate and covering it for about 30 minutes. Happen in the end.
- This creates a nice base for fish sauces or fish soups.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below