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🍽️ Homemade Fish Stock

11 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed fish bones for stock (e.g. from cod, plaice, ling, turbot, halibut)
• 50 g onions (1 onion)
• 200 g celery stalks (3 stalks)
• 250 g leek (1 stalk)
• 1 small organic lemon
• salt
• 0.5 tsp white peppercorns
• 2 bay leaves

Instructions

1. 1. Roughly chop the fish bones with kitchen shears.
2. 2. Place the bones in a sieve and rinse them thoroughly under running water.
3. 3. Let the bones drain well in the sieve.
4. 4. Peel the onion and cut it into rough pieces.
5. 5. Clean the celery and leek.
6. 6. Cut off the dark green tips of the leek and use them for another purpose.
7. 7. Wash the leek thoroughly under running water.
8. 8. Dice the leek and celery vegetables roughly.
9. 9. Rinse the lemon with hot water.
10. 10. Peel three thin strips from the lemon using a vegetable peeler.
11. 11. Make sure no white pith sticks to the peel.
12. 12. Use the rest of the lemon for something else.
13. 13. Place the bones, onion, celery, and leek into a large pot.
14. 14. Pour 1.5 liters of water into the pot.
15. 15. Add the fish bones, lemon peel, half a teaspoon of salt, peppercorns, and bay leaves.
16. 16. Slowly heat the mixture over medium heat until it boils.
17. 17. Turn off the heat as soon as the stock boils.
18. 18. Set the stove to the lowest setting if you have a gas hob.
19. 19. Place the lid halfway on the pot.
20. 20. Let the stock steep for 20 minutes on the turned-off hob.
21. 21. Let the stock steep for 20 minutes on the lowest hob setting if you have a gas hob.
22. 22. Carefully skim off the rising foam occasionally with a skimmer.
23. 23. Strain the finished fish stock through a fine sieve after the cooking time.
24. 24. Pour the stock into a second pot or a bowl.
25. 25. Season the stock lightly with salt to taste.
26. 26. Use the stock further according to your recipe.

Nutrition per serving

• kcal: 11
• Protein: 0 g · Fett/Fat: 1 g · Carbs: 0 g