Clear fish bouillon with prawns and vegetables

Name: Clear fish bouillon with prawns and vegetables
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 500 g Fish cuttings (bones and heads without gills of lean fish; possibly to be ordered in advance from the fishmonger); 1 collar Soup Greens; 1/4 l White wine; 1 Bay leaf; 1/2 TEASPOON white peppercorns; 7-10 Tbsp Salt; 50 g North Sea crab meat

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

500 g Fish cuttings (bones and heads without gills of lean fish; possibly to be ordered in advance from the fishmonger)
1 collar Soup Greens
1/4 l White wine
1 Bay leaf
1/2 TEASPOON white peppercorns
7-10 Tbsp Salt
50 g North Sea crab meat

Directions

1
Wash fish sections. Weigh 150 g soup vegetables and set aside. Clean, wash and cut the remaining soup vegetables into pieces. Bring fish pieces, soup vegetables, wine, 3/4 litre water and spices to the boil in a pot.
2
Let the brew boil open at medium heat for about 30 minutes. Skim the foam from time to time. At the end of the cooking time, pour the stock through a fine sieve and continue cooking for about 15 minutes until it is reduced by a third.
3
In the meantime, clean and wash the rest of the vegetables and cut them into fine sticks. Add to the fish stock 5 minutes before the end of the cooking time. Wash the prawns briefly, dab dry. Before serving, heat the prawns briefly in the soup.