When it’s so quick and easy to make your own beautiful fresh stock, I really find it hard to understand why anyone would settle for using generic shop bought stock cubes.
This recipe shows how to make a beautifully balanced and deliciously delicate fish stock using the left over head, bones and trimmings of white or pale pink fish such as the Salmon shown here.
Ingredients
1 Salmon head
1 onion
1 carrot
1 celery stick
2 bay leaves
12 peppercorns
200 ml of dry white wine (optional)
1.5 l of water
Directions
Cut the vegetables into even pieces and place in a large saucepan with the fish head.
Add the peppercorns, bay leaves, wine and water to the pan.
Bring to the boil. Simmer fish stock for 20 minutes only; longer cooking will make the stock bitter.
During the simmering, skim off the scum as it rises to the surface of the liquid.
Strain the stock over a bowl. Press the solid with a spoon to extract all the liquid before setting aside to cool.
Note: While you can use quite a variety of fish in this stock recipe, strong flavoured oily fish such as mackerel should be avoided.
Preperation time:
Recipe By Tatiana, Flavoursome Delights
