Ingredients
- 500 g of white fish bones and heads
- 1 onion
- 1 leek
- 1 carrot
- 1 tomato
- 1 bay leaf
- 80 g of white wine
- 1000 g of water
- 20 g of olive oil
- Salt to taste
Step-by-step
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- Put the onion, leek and carrot in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 6 min/120°C/speed 1.
- Add the clean bones and the wine and saute 3 min/Varoma/speed 1.
- Add the tomato, bay leaf, salt and water.
- Set 20 min/100°C/speed 1 with the basket on the lid.
- Strain carefully through a fine strainer and reserve without stirring the sediment.
Tips
- Wash the bones well to remove blood remains and bitterness.
- Do not cook it more than 20 minutes or it will turn bitter.
- Use white fish like hake or monkfish for a mild flavor.
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