Preparation
Rinse the fish trimmings thoroughly under cold running water.
Sauté the fish trimmings in a bit of butter along with the finely diced vegetables (onion, leek, and celery).
Add the tomato paste, then deglaze with the white wine and water.
Simmer over medium heat for about 30 min.
Remove from heat and strain the broth.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 3 to 4 people
Preparation : 60 min
Cooking : 30 min
Ingredients and products
- 1 kg fish trimmings (heads, bones, skin, etc.)
- 1 onion
- 1 leek
- 1 celery stalk
- 2 tbsp tomato paste
- 1 l white wine
- 2 l water
- Salt and pepper
