Rinse and prepare the carcasses. Remove the remnants of offal and also the gills. Clean carefully under cold running water. Cut the vegetables evenly into cubes.
Sauté the fish carcasses in olive oil for about 3 minutes. Add the vegetables and sauté. Pour in white wine and do a little. Then pour cold water, add kitchen herbs and spices, bring to a boil and skim exactly. Make the stock in the open saucepan for max. half an hour, then puree very briefly with the chopping rod and pour through a sieve.
Then cook the fish fillet pieces and shrimp meat in it, season and bring to the table.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!