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Gunnar Damström
15-10-03, 21:59
This is a good time to stuff your freezer with fish stock- the colder weather keeps the fish fresher and the halibut season is still on.

Fish Stock

You need:

1 USG of water (fyra liter)
4 Lb. Fish bones, heads, trimmings (2 kg)
1/2 LB yellow onions (1/4 kg)
1/2 Lb. leeks
1/4 Lb. carrots (ett par stycken)
5 Parsley sprigs
2 Sprigs of thyme

1. For fish bones select for instance halibut, rock cod, lingcod, red snapper. If you are in Finland use abborre, flundra, girs, hornsimpa. Do not use salmon. The freshness of the bones will largely determine the quality of your fish stock. Rinse bones well 10 minutes under cold, running water.

2. Melt 2 ounces of butter in a 2 gallon stock pot over a medium heat and let the finely chopped roots sweat there for 10 minutes (do not let the onion brown).

3. Add the fish bones and trimmings and the water. Heat up and when the stock comes to a boil, remove the scum from the surface. Add the parsley and thyme sprigs and let simmer for one hour.

4. Strain the fish stock through a sieve. Optionally: Return to the pot and evaporate 1/4- 1/3 of the contents (remaining in the pot: 3/4- 2/3 gallons).

5. Portion stock in plastic containers, let cool and put in freezer.

This fish stock can be used for a multitude of purposes, such as poaching halibut, lingcod or redsnapper filets in the oven, preparing various fish soups, such as the French bourride and Bouillabaisse, and making a sauce for grilled fish filets.

A good fish stock in the freezer is like money in the bank! It is criminal to throw away bones of bottom fish after removing the fillets. Fillets may constitute only 10-15% of the edible protein of bottomfish. The fish stock lasts a year in the freezer.

For a delisious fish soup for two, heat two pints (1/2 liter) fish stock to boiling, add finely cut shives; a can of corn (better yet: fresh corn); and1 lb (1/2 kg) fresh fish filets cut up in bite sizes. Let boil two minutes. Enjoy!