Salmon Stock
Easy salmon stock made with the head, bones, and any other leftover parts of fish. Better tasting than any bought fish stock!
Servings: 3 liter/ 12 cups
Calories: 304kcal
Ingredients
- 3.5 lbs salmon heads and bones
- 3 celery stalks
- 2 small fennel bulbs
- 1 medium leek
- 1 medium onion
- 1 tablespoon olive oil
- 1 cup dry white wine
- 12 ½ cups water
- 1 garlic clove
- 1 tablespoon black peppercorns
- 1 small organic lemon
- 4 sprigs thyme
- 3 bay leaves
- 6 cloves
- 2 tablespoons coarse sea salt
Instructions
- Wash the fish parts very well under cold running water. Drain well.
- Saute vegetables: Clean and roughly chop the vegetables. Heat the oil in a large pot and cook the vegetables for about 5 minutes or until the onions are translucent.
- Simmer: Add the fish parts and cook shortly together with the vegetables. Add the wine, water, spices, and salt and bring to a boil, skim the foam, then simmer gently, uncovered, for 30 minutes. Line a fine-mesh sieve with a clean muslin cloth and strain the stock into a clean pot. Discard the vegetables and the fish bones.
- Store: Pour the salmon stock into clean jars, let cool completely and refrigerate or freeze.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 5g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 79mg | Sodium: 1165mg | Fiber: 2g | Sugar: 2g