Salmon broth
Fish stock is a great base for fish soup, risotto, paella or to be enjoyed as it is.
Ingredients
- 1 salmon head and bones
- 1 onion
- 2 carrots
- 1 cup mixed root vegetables; celeriac, parsnip
- 1 lemon zest
- 1 tablespoon butter
- 1 bundle fresh dill
- 5 psc bay leaves
- 5 psc whole allspice peppers
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 8 cups water
Instructions
- Remove the gills from the head/heads and rinse your fish head and bones thorougly.
- Peel, rinse and chop your veggies into chunks. Wash your lemon and peel or grate the zest.
- Sautee your veggies and dry spices in butter.
- Add the fish, lemon zest, and dill stalks (use the leaves for something else). Add the lemon juice also if you want a more lemony flavor.
- Boil/simmer your stock for 20-30 minutes. Remove the foam with a skimmer.
- Strain your broth. You can use it like this or boil it s,o it reduces a bit, and the flavors intensify. Then freeze the stock to use for recipes.
Video
Notes
You can use any salmon, trout, or char in this recipe. After boiling, you can scoop the meat from the bones and eat it if you want to.
You can also make fish stock from other types of fish bones. For example, perch or sea bass makes a flavorful broth.
Lemon is not used in traditional Finnish salmon broth recipe, you can leave it out, but lemon goes well with fish.
Nutrition
Calories: 70kcal
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