Imagine a dish that transforms simple ingredients into a culinary masterpiece that'll make your taste buds dance with oceanic delight! This extraordinary Homemade Fish Stock with Salmon Balls isn't just a recipe—it's a journey through rich, delicate flavors that will transport you straight to a coastal kitchen. Whether you're a seafood enthusiast or looking to impress your dinner guests with a sophisticated yet surprisingly simple dish, this recipe promises to elevate your cooking game and deliver a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Seafood
Serves: 6 servings
Ingredients
- 2 lbs fish bones and scraps
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 10 cups water
- 1 lb salmon, for balls
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
Instructions
- Prepare the fish stock base by cleaning fish bones thoroughly, removing any blood or impurities under cold running water.
- In a large stockpot, combine fish bones, chopped onion, carrots, celery, and bay leaf. Pour 10 cups of cold water over the ingredients.
- Bring the stock to a gentle simmer over medium heat, carefully skimming off any foam that rises to the surface to ensure a clear broth.
- Reduce heat to low and let the stock simmer uncovered for approximately 35-40 minutes, maintaining a gentle bubbling without boiling vigorously.
- While stock is simmering, prepare salmon balls by finely chopping salmon meat or using a food processor to create a smooth mixture.
- Mix chopped salmon with breadcrumbs, beaten egg, salt, and pepper in a bowl until well combined.
- Form small, uniform salmon balls approximately 1-inch in diameter using wet hands to prevent sticking.
- Strain the finished fish stock through a fine-mesh sieve, discarding solids and retaining the clear liquid.
- Gently poach the salmon balls in the strained fish stock for 5-7 minutes until they are cooked through and firm.
- Serve hot, with salmon balls floating in the rich, flavorful fish stock, garnished with fresh herbs if desired.
Tips
- Always use the freshest fish bones and scraps you can find—the quality of your stock depends on it!
- When skimming foam from the stock, use a fine-mesh skimmer or a large spoon to ensure a crystal-clear broth.
- Keep the stock at a gentle simmer, not a rolling boil, to extract maximum flavor without making it cloudy.
- Wet your hands with cold water when forming salmon balls to prevent the mixture from sticking.
- For extra flavor, consider adding a splash of white wine to your stock or incorporating fresh herbs like dill or parsley.
- If you want a richer stock, roast the fish bones and vegetables in the oven for 15 minutes before making the stock.
- Leftover fish stock can be frozen for up to 3 months, making it a great make-ahead recipe.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 22g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 75mg
