Making a seafood mornay, a seafood curry, a seafood pie, a salmon miso soup, you will need a good fish stock. This one uses a salmon head and bones and a lot of vegetables. Put aside what you need for your dish today or tomorrow, and once cool, transfer the rest to plastic bags and freeze. Is that a salmon eye peering above the surface of the stock?
Some of the vegetables are optional, and quantities variable. Whenever I cook asparagus, I cut off the woody ends, blanch them in boiling water, then freeze for use in a future stock. One such pack is included in this stock. A lone zucchini was sitting in the refrigerator, so that got added that as well. If you don’t have these things in the refrigerator, it doesn’t matter. You could also add more, or less, carrot, onion, garlic, leek, celery, and tomatoes. Sweet corn works, though not all vegetables will make a positive contribution to this stock. I would avoid using cabbage, cauliflower, brussel sprouts, or anything bitter.
Salmon head stock
- 1 kg Salmon head and other bones
- 4 leeks peeled, trimmed, washed, and courses diced
- 1 large onion peeled, coursely chopped
- 10 cloves garlic
- 5 stalks celery leaves discarded, washed and diced
- 5 carrots peeled and coursely chopped
- 1 zucchini washed and coursely chopped - optional it was the refridgerator
- Woody stalks from a bunch of asparagus optional - had kept a few for stock
- 4 tomatoes quartered
- 1 Tbsp black peppercorns
- 2 bay leaves
- 10 g butter
- 1 Tbsp olive oil
- 2 litres water
Add the butter and olive oil to a large saucepan and warm until the butter melts
Add the onion, celery, leeks, and garlic to the saucepan
Increase the heat to medium and sauté the vegetables until they start to soften
Add to the saucepan the salmon head and bones, carrots, tomatoes, (and asparagus and zucchini if using)
Add 2.5 litres of water to the saucepan
Add the bay leaves and pepper
Bring to the boil then reduce to a simmer. You should only see an occasional bubble.
Simmer for 90 minutes, skimming off any oils as they accumulate on the top.
Allow to cool for 30 minutes, then strain.
Use, or cool in the refridgerator, or freeze, as soon as it is luke warm.