Legit Fish Stock

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…


I felt very special when I arrived at Whole Foods and received these… **BONUS** He spelled my name correctly!

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


  1. In a large stockpot or dutch oven heat EVOO over medium high heat.
  2. Add celery, carrots, and onion & sweat until translucent but not browned.


    See? I leave the leaves on my celery and the carrots are not peeled…

  3. Season with salt & pepper, if desired.
  4. Pour in white wine and bring to a boil. Breathe in the delicious aromas deeply…
  5. 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.
  6. Add the vinegar and bring it to a boil.
  7. At this point you may want to skim off any scum that rises to the top. I use a tool that looks like this:  skimmer
  8. Add the parsley & bay leaves to the pot. Reduce the heat, cover, and simmer for about 4 hours.
  9. Let stock cool for 1-2 hours, fish out the large bits of bone & veggies with a slotted spoon.
  10. 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!  safety

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