Clear fish bouillon with crabs and vegetables

For 2 people
  • 500 g Fish trimmings (bones and heads without gills from lean Fishing; order in advance from the fishmonger)
  • 1 Bund Soup green
  • 1/4 l white wine
  • 1 bay leaf
  • 1/2 TL white Peppercorns
  • Salt
  • 50 g North Sea crab meat
60 minutes
Wash fish trimmings. Weigh 150 g of soup greens and set aside. Clean and wash the remaining soup greens and cut into pieces. Bring the fish trimmings, soup greens, wine, 3/4 liter water and spices to the boil in a saucepan.
Let the stock boil uncovered over medium heat for about 30 minutes. Skim off the foam from time to time. At the end of the cooking time, pour the stock through a fine sieve and simmer for about 15 minutes until it is reduced by a third.
In the meantime, clean and wash the remaining vegetables and cut into fine sticks. Add to the fish stock 5 minutes before the end of the cooking time. Wash the crabs briefly, pat dry. Briefly heat the shrimp in the soup before serving.
1 person approx:
  • 140 kcal
  • 590 kJ
  • 10 g protein
  • 1 g fat
  • 4 g carbohydrates


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