Salmon Broth/ Fish stock-Finnish salmon soup base

Remove the gills from the head/heads and rinse your fish head and bones thoroughly.

Peel, rinse and chop your veggies into chunks. Wash your lemon and peel or grate the zest.

Sautee your veggies and dry spices in butter.

Add the fish, lemon zest, and dill stalks (use the leaves for something else). Add the lemon juice also if you want a more lemony flavor.

Boil/simmer your stock for 20-30 minutes. Remove the foam with a skimmer.

Strain your broth. You can use it like this or boil it so it reduces a bit, and the flavors intensify. Then freeze the stock to use for recipes.

Allergens