Fish Stock for Fine Fish Soups
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large salmon (salmon head), fresh from the market
- 1 onion (s), red
- 1 onion (s), white
- 1 bunch soup vegetables
- 1 small parsley root (s)
- 1 small parsnip (s)
- 2 medium clove garlic (s)
- 5 bay leaves
- 5 juniper berries
- salt and pepper
- Paprika powder
- Oil or ghee
- water
Print Recipe
Pin Recipe Instructions
- Buy the salmon head fresh. Clean and quarter the onions. Clean and roughly dice the soup vegetables, parsley root, parsnip and garlic.
- Heat some oil or ghee in a large saucepan and brown the onions in it. Add the diced ingredients and sauté a little, then fill with water until everything is covered. Add the bay leaves and juniper berries and season with salt, pepper and paprika powder to taste. Add the parsley from the bunch of soup vegetables and stir. Put the fish head in and pile the vegetables underneath over it. If necessary, add more water until the head is covered without swimming. Bring to the boil briefly, then set to low and let simmer for 1.5 hours.
- Lift out the salmon`s head with a sieve and clean out all the meat on a large plate. The cheeks taste delicious. Eat the fish meat yourself or later. It is best to dispose of the fish scraps immediately.
- Strain the soup from the vegetables. The vegetables are allowed to please bio-bacteria on the compost, they are already boiled and only pure, tasteless fiber.
- Strain the broth again through a very fine sieve.
- Fill 4 200 ml canning jars with hot water and preheat.
- Bring the soup to the boil again, then empty the hot preserving jars and fill them with the broth. Seal, let cool and store in a dark place or in the refrigerator.
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