Remove the skin from the vegetables, rinse and cut into 2 x 2 cm cubes. Larger skin areas of the fish, gills and innards are not used.
Tip: Use only carcasses of white-fleshed fish. Shells and crustaceans as well as cartilaginous or dark-fleshed fish cannot be used! The carcasses and fish trimmings are coarsely chopped, maximum 10 x 10 cm in size, so that the stock can be strained better later and the carcasses are better drained. Rinse the carcasses in a metal sieve under running water. In a large stainless steel pot, start by sautéing the vegetables with a little bit of olive oil, without coloring. Then add the fish carcasses and sweat them briefly as well. Fill up with water so that the whole is just covered. Heat to boiling point at full power, but do not make it strong.
Skim the stock and then add the spices. Allow to simmer for 20 to 25 minutes below boiling point. Then strain on the spot, but very carefully. Do not pour from the saucepan, just ladle! Then strain the sauce through a large, coarse metal sieve.
Once all the coarse ingredients have been removed, strain the sauce through a straining cloth or a very fine hair sieve. Allow the stock to pass through. Never press it through, as this would cause turbidity to enter the sauce again.
Tip:
If the stock is now not so clear that you can see the bottom of the pot
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