Recette de cuisineHomemade recipes · Hainaut
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Light fish broth with white wine

Light fish broth with white wine

Sauces

A light fish stock, made with fish bones, heads, leek, fennel, and white wine, to be used as a base for fish soups and sauces, served cold.

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Recipe from KeFe, adapted by Recette de cuisine ·

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A homemade fish stock, simple and fragrant, perfect for fish soups and sauces.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodMijotage
  • Estimated cost$3.72 $0.93 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $0.21
  • $0.08
  • $0.18
  • $2.11
  • $0.55
  • $0.59

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Finely chop the leek and celery, then gently sauté them in a little olive oil. Add the fennel, cut into thin strips, and the crushed garlic (without chopping it). ≈ 8 min
  2. Pour the wine, add the bones, and let it reduce until the alcohol smell disappears. Add the water, bring to a boil, then add the root and peppercorns, and simmer gently for 20 to 25 minutes.
  3. Strain the broth through a fine-mesh sieve, allowing it to cool until it solidifies. Then, remove the fat that rises to the surface. Store it in the refrigerator or freeze it in portions.

The bill

Light fish broth with white wine

  • 1 leek or 1 large onion$0.21
  • 1 stalk of celery$0.08
  • 2 cloves of garlic$0.18
  • 1 small fennel$2.11
  • 15 cl of dry white wine$0.55
  • olive oil$0.59

Total$3.72

that's $0.93 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 to 1.5 kg of fish heads, bones, and leftover fish, after filleting
  • 1 leek or 1 large onion
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 small fennel
  • 1 small root (parsley or carrot)
  • 15 cl of dry white wine
  • 5 to 8 peppercorns
  • 1 liter of water
  • olive oil

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