Easy salmon fish stock recipe

Using salmon heads, I prepared a flavourful fish stock that is light and can be transformed into tons of soups or to be used to make fish voulete. I also used shrimp shells to infuse additional flavour.

Flavours develop in just 20 minutes but after tasting the stock often, I felt it needed the full 45 minutes. With the lengthy cooking time, the fish fell apart, so I strained and discarded all the ingredients. You can fry the salmon heads in advanced which would make the meat stay intact and provide additional flavour. Many people eat the meat off the fish heads…fish cheeks yum!

I will be posting a few delicious soups using the stock.

Ingredients:

3 salmon fish heads
1 large ginger-peeled and cut into 1 inch pieces
2 cups of shrimp shells (optional)
2 lemongrass stalks- Cut in a few large pieces and bruised with the back of a knife
1 cup of vermouth or dry white wine
3 L of water or enough water to fully submerge the salmon heads
1 onion-peeled and quartered
½ red onion-peeled and quartered
1 leek-cut 1 inch pieces, white parts mainly with a few green parts

Preparation work:

  1. Rinse the fish heads under cold water and clean out any blood or visible impurities, pat dry.
  2. If using shrimp shells, place the shells inside a cheesecloth and tie with a string. It is easy to remove the shells at once from the pot and discard once the stock is done. When I peel shrimps, I clean, dry and freeze my shrimp shells for future use. If you don’t have shrimp shells, try the recipe without. Do try the recipe with the shells another time and taste the difference and see what you prefer.
  3. Peel and cut the ginger and onions. Cut the lemongrass and leek. Set aside.
Preparing the fish stock

Preparing the fish stock

Cooking steps:

  1. Fill a large stock pot about 2/3 of the way, enough to submerge the fish heads and all the ingredients. Place the vegetables and fish into the water and bring to a boil. As soon as it boils, lower the heat to low-medium and simmer. Add in a cup of vermouth. The wine is for flavour.
  2. Cook the broth for 45 minutes.
  3. Discard all ingredients in the broth and enjoy the fish stock!

You can flavour the stock with 1/3 cup of soy sauce and enjoy the broth as is. The broth freezes well for a couple of months. I used up the broth within a few days in the fridge.

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