INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
4 kg Cut-off of white fish, head, back bone (preferably from
halibut or cod)
2 Leeks, the green part
60 g Celery
2 ts peppercorn
2 bay leaves
6 l water
4 Tbsp salt
- Wash the cut-off and other parts of the fish. Remove all the blood as well as the gills. Wash the vegetables and cut them in large bites.
- Combine all ingredients in a pot and add cold water so it covers the content.
- Put on the cooking top, heat up until the water simmers (but should not boil) for 20 minutes. If some foam forms at the surface, remove it with a scoop.
- When the stock is ready, remove the vegetables and fish parts (sill off the liquid)
(If you want a stronger taste of the stock (more concentrated) or have too little room in the freezer – let everything cook over longer time, so the volume reduces by a half. In this case, it may also be worthwhile to make the stock without salt and rather salt when it is going to be used).
Tip: Use only white fish bones for the stock. It is important that you do not cook the fish bones more than 20 – 25 minutes before you strain them, as it will easily become gluey (viscous) if it boils for too long.