Salmon Stock

Serving 3-4 paxs
Preparation Time 1hr
Skill Easy

1kg Salmon Scraps
2.5L Water
2 pcs Yellow Onions
2 cloves Garlic
1 stalk Celery
2 pcs Carrots
10 pcs Black Peppercorn
2 pcs Bay Leaves
1 tsp Salt

  1. Chop up Celery, onions and carrots into bite sized pieces
  2. Place all ingredients except the salt in the pot and bring to a boil.
  3. Once the stock has boiled, remove any scum that floats to the top. Reduce heat to medium low and let it simmer for another 1 hour
  4. Add salt to taste and strain the solids out of the broth.
  5. Use this versatile salmon stock to cook your noodles, or simply drink it on it’s own

You can use the stock immediately, refrigerate for up to 2 days, or freeze for up to 1 months.

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