Fish stock for fine fish soups

Ingredients for 1 servings:

• 1 large salmon (salmon head), fresh from the market
• 1 onion(s), red
• 1 onion(s), white
• 1 bunch of soup vegetables
• 1 small parsley root(s)
• 1 small parsnip(s)
• 2 medium-sized garlic cloves
• 5 bay leaves
• 5 juniper berries
• salt and pepper
• Paprika powder
• Oil or ghee
• Water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

fish broth

Buy fresh salmon heads. Peel and quarter the onions. Peel and roughly dice the soup vegetables, parsley root, parsnip, and garlic. Heat a little oil or ghee in a large pot and fry the onions until browned. Add the diced ingredients and sauté briefly, then add water until everything is covered. Add the bay leaves and juniper berries and season with salt, pepper, and paprika to taste. Add the parsley from the bunch of soup vegetables and stir. Place the fish head in the pot and pile the vegetables underneath on top. If necessary, add more water until the head is covered but not floating. Bring to a boil briefly, then reduce the heat to low and simmer for 1.5 hours. Remove the salmon head with a slotted spoon and clean out all the meat on a large plate. The cheeks are delicious. Eat the fish meat now or later. It’s best to discard any leftover fish immediately. Strain the soup from the vegetables. Let the vegetables enjoy the biobacteria in the compost; they’ve already been cooked and are now just pure, tasteless fiber. Strain the broth again through a very fine sieve. Fill four 200 ml preserving jars with hot water and preheat. Bring the soup back to a boil, then empty the hot preserving jars and fill with the broth. Seal, let cool, and store in a dark place or in the refrigerator.