1 kg of fish heads and central spine
2 medium onions, cut into thin slices
2 stalks of celery
1 medium carrot, grated and cut into thin strips
1 cup of dry white wine
2 tablespoons of lemon juice
3 cloves of garlic
10 sprigs of parsley
1 bay leaf
A few black peppercorns
1 kg of fish heads and central spine
2 medium onions, cut into thin slices
2 stalks of celery
1 medium carrot, grated and cut into thin strips
1 cup of dry white wine
2 tablespoons of lemon juice
3 cloves of garlic
10 sprigs of parsley
1 bay leaf
A few black peppercorns
Place all the ingredients in a pot
Add 6 cups of water
Let it simmer
Reduce the heat slightly and remove any foam that forms on the surface
Reduce the heat further and cook for an additional 20 minutes
Strain the soup through a fine-mesh sieve
Let it cool completely before refrigerating or freezing.
