Homemade fish stock

Step 1/2

• ¼ celery root
• ½ onion
• ½ carrot
• ¼ bulb fennel
• ½ leek
• ½ tbsp allspice
• ½ tsp juniper berries
• ½ tsp fennel seeds
• 50 ml white wine
• 150 ml water
• salt

• large bowl
• cutting board
• knife
• large pot

Dice celery root and add to a bowl. Chop onion, carrot, and fennel and add to the bowl. Slice leek and add to the bowl. Add the vegetables to a large pot set over medium-high heat. Add allspice, juniper berries, fennel seeds, and salt and stir to combine. Add white wine and water.

Step 2/2

• ½ fish

• fine sieve
• large bowl

Cut off fins of fish, slice behind gills, and make a long incision along the backbone. Turn the fish over and repeat on the other side. Remove fillets and any unwanted remains. Set fillets aside for another use. Remove head of fish and cut out and discard gills. Rinse fish under cold water and transfer carcass to the pot. Bring stock to a boil and simmer for approx. 5 min. Remove from heat and steep for approx. 20 – 30 min. Strain over a large bowl. Store in the fridge for up to 1 week, or in the freezer for 1 - 2 months and enjoy!

Enjoy your meal!