7. Fish broth
Ingredients::
Fish waste, carrots, tomatoes, celery, parsnip, parsley, leek, onion, lemon, vinegar, salt, pepper
Instructions:
Wash and clean fish waste, cover with cold water, and boil with vegetables for 25-30 minutes, skimming foam. Add spices near the end. Strain and season. Serve cold or hot with soups, salads, etc. If using fish heads, remove meat for other dishes and boil bones to strengthen the broth. Serve with recipe №17, recipe №18 or recipe №22.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Fish heads, bones | 1300.00 | 1300.00 |
| Fresh small fish | 1313.00 | 1260.00 |
| Carrots | 80.00 | 64.00 |
| Red tomatoes | 60.00 | 56.00 |
| Celery | 100.00 | 90.00 |
| Parsnip | 60.00 | 45.00 |
| Parsley | 60.00 | 42.00 |
| Leek | 10.00 | 7.00 |
| Onion | 60.00 | 50.00 |
| Lemon | 100.00 | 40.00 |
| Vinegar | 50.00 | 50.00 |
| Salt | 15.00 | 15.00 |
| Black pepper | 2.00 | 2.00 |
| Притурка (рецепта №17, рецепта №18, рецепта №22) | 0.00 | 500.00 |
Standard for 10 servings: Total yield:3000 | One serving:300
Chemical composition per serving (in grams): Proteins:0.6 , Fats:0.1, Carbohydrates:3.3, Energy value:17 kcal
Chemical composition per serving (in grams): Proteins:0.6 , Fats:0.1, Carbohydrates:3.3, Energy value:17 kcal