Cooking Fish Stock – That’s How it Works

You cook fish stock as a basis for fish soups, fish fondues, or sauces for fish. The brew tastes salty and fishy and is easy to prepare.

Cooking fish stock: recipe

If you want to cook a fish stock, you need a kilo of fish carcasses, i.e. fish heads or fish bones. You will also need several vegetables, including a bunch of soup greens with carrots, leeks, celeriac, and a turnip. Also an onion, a bay leaf, five juniper berries, half a liter of white wine, and salt and pepper.

1. Wash the fish in cold water and clean the soup vegetables. Cut the carrots, celery, turnip, and other greens into evenly sized pieces.
2. Then put the fish, vegetables, and half a liter of wine in a saucepan with a liter of cold water. Bring everything to a boil and let the mixture simmer for a good 30 minutes. Meanwhile, skim off the foam that forms from time to time.
3. Prepare a colander lined with a freshly washed tea towel. Pour the stock into this and filter out the pieces of fish and vegetables. Taste the stock again.
4. Before you pour the fish stock into glass containers such as screw-top jars, you must rinse them out while they are boiling. How to sterilize them. Boil the fish stock again and then fill the hot liquid into the glass.
5. The fish stock will keep in the fridge for a good eight weeks.