Chop the fish bones and trimmings (no heads) and soak under cold running water until the water runs off quite clear.
Rinse and clean the vegetables (tomatoes, mushrooms, leeks, celery) and cut into small cubes. Together with herbs, spices, fish and the lightly beaten egg white, place in a saucepan covered with cold water and wine on the kitchen stove. Simmer on low heat for about 20 minutes without a lid.
Then strain the stock through a fine dish or sieve.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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