fish stock

Make your own fish stock from the remnants you have left after filleting fish. You can freeze the fish stock in portion-sized packages and use it when you make fish soup. Here is a simple basic recipe for making it. All our recipes are taken from godfisk.no

Photo: Synøve Dreyer

Preparation Time: 40 min
Difficulty: Medium

Ingredients

Servings

2 kg fish leftovers
0.5 pcs yellow onion
30 g Celery Root
1 tsp pepper, whole black
1 pcs bay leaves
1 pcs leek
water
2 tbsp salt

Method

Wash the fish leftovers and the fish thoroughly. Remove bloodline and gills.
Wash vegetables and cut them into large pieces. Use only the green part of the leek.
Place fish, vegetables, bay leaves, salt, and pepper in a saucepan, and add cold water until just covered.
Bring to a boil and let it simmer and steep for 20-30 minutes.
Remove any foam that forms on the surface.
Remove fish leftovers and vegetables when the stock is done cooking and strain the stock.
If you want a more intense flavor or want to reduce space in your freezer, you can simmer it down. This means boiling the stock vigorously until the volume is halved.

Tip:This fish stock can be made with all types of white fish.