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Salmon Fish Stock


To freeze stock: Pour stock into containers, or set a large freezer bag in a clean bowl and pour in the stock. Seal the bag and put it in the freezer with the bowl until the stock is solid. After that you can remove the bowl. Stock will keep in the freezer for up to 4 months. When defrosting the stock in a freezer bag, put it in a bowl or saucepan just in case it leaks.


For 6 cups of stock

1 Lb fish heads and bones, rinsed
1/2 cup dry white wine
8 cups water
1 carrot, peeled
1 onion, peeled
1 celery rib
6 parsley stems without leaves
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf

  1. In a large stock pot, combine fish heads and bones, wine, water, carrot, onion and celery. Cover and bring to a boil.
  2. Turn down the heat to medium, uncover, and simmer 20 minutes skimming the foam that rises to the top.
  3. When the foam stops rising, add parsley stems and thyme sprigs, peppercorns, and bay leaf. Simmer gently uncovered 20 more minutes. Take off heat. Strain in a colander pressing hard on the solids. Let sit for 10 minutes so that any impurities settle on the bottom of the bowl. Don't stir the stock before using, and you'll have no trouble leaving the impurities in the bowl with the last 1/3 cup or so of the stock.




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