Go Back
Jeremy

Salmon Stock

Seafood stock, salmon broth, fish head soup what ever you want to call it. Its worth using the heads and bones left behind after you finish filleting a salmon. Here's a great start to any seafood stew, clam chowders, or salmon soup.
Print Recipe Pin Recipe
Cook Time 2 hours
Servings: 3 servings
Course: Soups & Stocks
Ingredients Method

Ingredients
  

  • Salmon Carcass (Remove the guts, gills and blood line from the carcass. Cut in to 6 inch pieces)
  • Salt (Salmon Carcass)
  • Water
  • Salted Butter
  • Olive Oil
  • Large Leeks
  • Large Carrots
  • Large Onion
  • Cloves garlic
  • Whole Tomatoes
  • Whole Peppercorn
  • Bay Leaves

Method
 

  1. Remove the guts, gills, blood line and any other nasty bits. chop the salmon in to 6-8" pieces, and chop the head in half length wise.
  2. Toss the Salmon pieces with salt and set aside.
  3. Chop the Leeks, Carrots & Onions finer than a quarter inch. Heat butter and oil on low until melted and incorporated with the oil. Sweat the vegetables for 10 minutes with the lid on, stirring occasionally to prevent sticking.
  4. Remove the salmon parts from the bowl and add to sweated vegetables. Replace lid and let sweat for 5 more minutes.
  5. Add the gallon of water, bay leaves, tomatoes and peppers corns. Bring to a shallow simmer for 1 hour.
  6. Remove heat and let stand for 30 minutes
  7. Strain through fine mesh strainer and save.