Sauté fish remains with butter, white wine, tap water and salt for about 25 minutes, pass through a sieve. Remove usable fish meat and keep warm. Finely chop cooking vegetables and onion, brown in drippings, dust with flour and pour in fish broth. Add spices and parsley and boil the broth thoroughly for 10 minutes, pass through a sieve. Let the broth boil again, pour in the fish meat, season it and add the egg yolk.
Author’s note: You can refine the broth with whipped cream, fill in shrimps or alternatively let dumplings made of minced fish dough go through it fork-tender.
Tip: Stock up on high-quality spices – it pays off!
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