Trout Broth

Name: Trout Broth
Cuisine: Australia and New Zealand
Ingredients: 75 ml (2¼ fl oz) white wine; 75 g (2⅔ oz) free-range bacon, smoked, dry-cured and diced; 2 kg (4 lb 8 oz) cold-smoked river trout (bones and flesh trimmings are ideal); 50 g (1¾ oz) fennel, cut into 3 cm (1¼ inch) dice; 50 g (1¾ oz) celery, cut into 3 cm (1¼ inch) dice; 50 g (1¾ oz) onion, cut into 3 cm (1¼ inch) dice; 10 g (⅓ oz) galangal, sliced; 10 g (⅓ oz) dried bull kelp (see Note); pinch of natural citric acid* (optional); 2 g (1/16 oz) white peppercorns; ½ bunch spring onions (scallions)

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

50 g (1¾ oz) onion, cut into 3 cm (1¼ inch) dice
50 g (1¾

Soup
Gluten-free

Method

In a large saucepan over low heat, sweat the onion, celery, fennel and bacon for 5 minutes. Add the wine and simmer until reduced by half.

Add the trout, white peppercorns, spring onion, galangal and kelp. Cover with water, bring to a simmer, then reduce the heat until the stock is at about 80°C (176°F) and gently cook for 2 hours, skimming the impurities and fats every 5 minutes. Pass