Nordic is the new black. I’m not kidding. Check out my new Pinterest board Viking Grub. Nordic food & the Nordic diet are getting ready to have a serious moment. Mark my words. What constitutes a Nordic diet? That’s a great question & I’m glad you asked… berries (think the lingonberries you get alongside your meatballs at IKEA), root vegetables, dark grains (like rye), a subtle flavor profile with spices like cardamon & dill, and seafood. Lots of seafood. Hence my preparation of a legit fish stock. You can make a “cheaters” fish stock of sorts using things like shrimp shells to provide the “fishy” flavor. This is not an option for me since I shouldn’t really be eating shellfish (allergies: sad face). And so,with temperatures dropping, and autumn imminent, I bring you the prelude to my upcoming adventures in Nordic cuisine…
Legit Fish Stock
- 2 pounds fish parts (heads, tails, bones etc) You don’t want to use any fish that are too oily to make stock. I ended up using red snapper, and 2 pounds ended up being 2 full snapper carcasses.
- 1 pound of carrots, roughly chopped (Remember, when you’re making stock it’s OK to leave the skins on.)
- 1 large white onion, roughly chopped (I chop the top & bottom of the onion off & remove the skin.)
- half a head of celery (4-6 stalks), roughly chopped (Leave on the leaves!)
- 2 tbsp EVOO
- 12 C water
- 1/4 C apple cider vinegar
- 1/2 C dry white wine
- 1/4 C dried parsley
- 2 bay leaves
- In a large stockpot or dutch oven heat EVOO over medium high heat.
- Add celery, carrots, and onion & sweat until translucent but not browned.
- Season with salt & pepper, if desired.
- Pour in white wine and bring to a boil. Breathe in the delicious aromas deeply…
- Add the fish carcasses and cover with water. I like to use water that I have already heated in my electric kettle because it makes the wait-time until boiling shorter.
- Add the vinegar and bring it to a boil.
- At this point you may want to skim off any scum that rises to the top. I use a tool that looks like this:
- Add the parsley & bay leaves to the pot. Reduce the heat, cover, and simmer for about 4 hours.
- Let stock cool for 1-2 hours, fish out the large bits of bone & veggies with a slotted spoon.
- Strain stock through a cheesecloth and can or freeze until ready to use.
**NOTE** You can carefully sift through the bones & pick out some lovely bits of fish that you can use in your soup or in place of canned tuna in a later application. Let me emphasize the word CAREFULLY. Fish carcasses have a lot of small, sharp bones, so be safe!