MAKMAK · PACIFIC NORTHWEST

Salmon Bone Broth with Nettle

Name: Salmon Bone Broth with Nettle
Total time: 120 min
Yield: 6 servings
Ingredients: 2 lb salmon frames and heads, gills removed; 1 onion, quartered; 2 celery sticks, chunked; 1 carrot, chunked; 2 bay leaves; 1 tsp black peppercorns; 1 cup dried nettle (or 2 cups fresh, blanched); 3 quarts cold water; Salt

120 min · Serves 6 · 9 ingredients

A clear, savory broth. The whole trick is a bare simmer and honest skimming.

INGREDIENTS

2 lb salmon frames and heads, gills removed
1 onion, quartered
2 celery sticks, chunked
1 carrot, chunked
2 bay leaves
1 tsp black peppercorns
1 cup dried nettle (or 2 cups fresh, blanched)
3 quarts cold water
Salt

METHOD

Rinse the frames well under cold water to remove any blood.
Put everything except the nettle and salt in a tall pot and cover with the cold water.
Bring slowly to a bare simmer and skim carefully for the first 10 minutes.
Hold at a bare simmer for 45 minutes. Do not boil, or it turns cloudy and bitter.
Add the nettle and steep off the heat for 15 minutes.
Strain through a fine sieve, season with salt, and cool quickly if storing.

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