Homemade fish stock

Ingredients for 1 servings:

• 1 bunch of soup vegetables
• 1 onion(s)
• ½ liter white wine, dry
• 2 bay leaves
• 1 tsp peppercorns
• 500 g fish (white fish waste, bones, skin, heads, fins)
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Wash the soup vegetables, peel if necessary and roughly chop, peel the onion and cut into eighths. Bring the vegetables and onions to a boil in a pot with the wine, bay leaves and pepper. Simmer with the lid open for 15 minutes. Then turn the heat down. Meanwhile, wash the fish scraps thoroughly! Remove the gills from the heads. Add the fish scraps and heads without gills to the pot with 2 liters of water and slowly heat the stock. Then let it simmer for another 20 minutes. Be careful not to boil, just let it simmer. Pour the resulting stock through a sieve into another pot and reduce by about half over high heat. Season with salt first! Then let the stock cool and portion out or use immediately. Explanation: Fish scraps means, for example, that if you have a noble fish filleted, you do not have the head, skin and bones thrown away, but keep them. Tips: You can freeze the stock (in this recipe, 1 serving = 1 liter) in portions (e.g., in ice cube trays, yogurt cups, etc.). Tearing the bay leaves a little will help release the essential oils.