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Sterilised fish stock

I just got the remains of fish from two fishermen today. I not only had more than 2 liters fish stock but also meat for fish cakes. And because my freezer is already full, I also learned to sterilise my own stock. Now I can enjoy our own products in the cold days.

Preparation time 40 minutes


  • 8 remains from fish
  • 2 potatoes
  • some springs of parsley
  • 2 onions in pieces
  • 3 cloves garlic
  • 1 leek in 6 pieces
  • 3 tbsp dried estragon
  • 3 tbsp fennel seeds
  • 4 tbsp dried thyme
  • 4 bay leaves
  • 10 black peper grains
  • 5 grains of juniper
  • some lovage leaves
  • 2 l of water
  • 2 tbsp salt


Bring to a boil over low heat, then leave to infuse for half an hour. Strain the fish stock but keep the big fish pieces aside. Let them cool down and pick the good bits of meat off. I like that 279 g of fish picked. Sift yet the rest of your fumet and ready!

Divide 150 ml fumet subsequently into smaller portions for the sauces and pour the rest into larger jars to sterilise them. Sterilise the fumet 20 minutes in light kookend water – not too wild simmering.

Ready. You can keep the sterilised jars in the basement when it suits you best. The small pots I always freeze and keep them in a freezer. It is always very easy to use for a new fish sauce.

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