Ingredients

• 800 grams meat of beef
• bones without marrow
• 1500 ml water
• 1 large carrot
• 1 medium parsnip
• 1 medium leek
• 1 piece of celery

Directions

1. Remove marrow from bones and place at bottom of pot.
2. Cut meat into pieces and place on top of bones.
   Add water and bring to boil.
3. Skim foam while letting it boil on medium heat.
   Peel carrot and parsnip.Cut carrot, parsnip, and leek into large pieces or leave them whole.
4. Add carrot, parsnip, leek, and celery to the boiling meat.
   Let all simmer on low heat for about 15 minutes.
5. Remove from heat and strain.
6. Let the bouillon cool off.
   Skim the fat off the surface.

Remember to discard gills and entrails. Salt-water fish usually requires more salt in the water than fresh water fish.

Ingredients - White Wine Fish Bouillon

• Fresh fish bones and trimmings from 1-2 kilo raw fresh fish. Fish head is optional but do not use gills or entrails.
• 1/2-1 tsp. sea salt
• 4 whole white pepper corns
• 200 ml white wine
• 300 ml water
• 1 small yellow onion (onions tend to remove strong fishy taste)
• 2 whole cloves
• 1/2 bay leaf

Directions - White Wine Fish Bouillon

1. Peel onion and stick whole cloves into the onion. Set aside
2. Place bones, trimmings, and eventually head at bottom of pot.
3. Add water and wine and bring to boil.
4. Add onion and spices.
5. Skim foam while letting it boil on medium heat with a lid on for about 20-30 minutes.
6. Remove from heat and strain.
7. Let the bouillon cool off.
   Skim fat off surface.

Suggestion

Make a shrimp or a salmon sauce with the white wine bouillon. See Sauces >>

Ingredients - Root Vegetable Fish Bouillon

• Fresh fish bones and trimmings from 1-2 kilo raw fresh fish. Fish head is optional but do not use gills or entrails.
• 1/2-1 tsp. sea salt
• 4 whole white pepper corns
• 500 ml water
• 1 small yellow onion (onions tend to remove strong fishy taste)
• 2 whole cloves
• 1 piece peeled celery root
• 1 carrot
• 1 bunch fresh parsley
• 1 lemon

Directions - Root Vegetable Fish Bouillon

1. Peel onion and stick whole cloves into the onion. Set aside
2. Peel the carrot and cut it into large pieces. Rinse the parsley. Set aside.
3. Press lemon. Set aside.
4. Place bones, trimmings, and eventually head at bottom of pot.
5. Add water and bring to boil.
6. Skim foam.
7. Add spices, onion with cloves, celery root, carrot, and parsley.
8. Skim foam while letting all boil on medium heat with a lid on for about 20-30 minutes.
9. Remove from heat and strain.
10. Add lemon juice to taste.
11. Let bouillon cool off.
    Skim fat off surface.