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Salmon head stock
Course:
Base ingredient
Cuisine:
International
Keyword:
broth, seafood, stock
Author:
Steve Paris
Making a
seafood chowder
, a
seafood curry
, a
seafood pie
, a
salmon miso soup
, you will need a good fish stock. This salmon head stock also includes salmon bones and a lot of vegetables.
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Ingredients
1
kg
Salmon head and other bones
4
leeks
washed, trimmed, washed, and finely diced
1
large onion
peeled, finely chopped
10
cloves
garlic
5
stalks
celery
leaves discarded, washed and finely diced
5
carrots
washed and finely chopped
4
tomatoes
quartered
1
Tbsp
black peppercorns
2
bay leaves
10
g
butter
1
Tbsp
olive oil
3
litres
water
Instructions
Add the butter and olive oil to a large saucepan and put over a medium low heat until the butter melts
Add the onion, celery, leeks, carrots, and garlic to the saucepan
Sauté the vegetables until they start to soften, about 10 minutes. We want them to sweat, but not to brown.
Add the salmon head and bones to the saucepan. Cover and continue to sweat for 5 more minutes.
Add 3 litres of water to the saucepan, together with the tomatoes, bay leaves, and pepper.
Bring to the boil then reduce to a simmer. You should only see an occasional bubble.
Cook on a low simmer for 45 minutes, skimming off any froth as it accumulates on the top.
Allow to cool for 30 minutes, then strain through a fine strainer.
Use, or keep in the refridgerator once cool enough, or freeze for use at a later date.
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