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Fish Stock – Consommé de Poisson

Fish stock made from 2 kg fish bones, heads, and skin sweated in butter with onion, celery, parsley, and lemon juice, brought to a boil with 4 liters of water and steeped half an hour before straining. Erken, Stor kokebok 1914, page 34.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 34 (falt i det fri)

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About the dish

The fish stock is the base for fish soups and fish sauces. Erken emphasizes that it must not brown and should only steep half an hour – longer cooking gives a bitter, cloudy stock.

How to make it

  1. 1

    Sweat the vegetables and fish

    Melt the butter in the soup pot. Add the sliced onion and celery root, the parsley, and the fish trimmings, and drizzle the lemon juice over.

  2. 2

    Stir without browning

    Stir well in the butter for 5 minutes. Nothing must brown.

  3. 3

    Bring slowly to a boil

    Pour in the water and slowly bring it to the boiling point. Skim well.

  4. 4

    Steep and strain

    Let the stock steep gently for about half an hour. Then strain it through a fine sieve.

Changes from the original

Measures and units have been modernized (liter, gram, deciliter). "Skind" is spelled as skin, and the method is divided into steps. The amount of water has been kept.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 34) → Modernisert~80% av teksten endretfjernetlagt til
2 kg. kg fiskeben, hoder og skind skinn (godt renset og skylt, gjeller fjernet). 4 l. vand l vann. 1 skive løk ½ selleri løk. 0,5 stk sellerirot (i skiver). 1 bundt persille bunt persille. 1 citron stk sitron (saften). 50 gr. g smør. Smelt smørret smøret i suppekjelen, tilsæt løk, selleri, skaaret suppekjelen. Legg i løk og sellerirot i skiver, samt persillen persille og fisken; citronsaften dryppes over. fiskeavskjæret, og drypp sitronsaften over.. Rør dette godt om i smørret smøret i 5 minutter; maa ikke brunes. — Bringes minutter. Ingenting må brunes.. Hell på vannet og la det langsomt komme til kokepunktet, skummes og smaatrækker ca. ½ kokepunktet. Skum godt av.. La kraften småtrekke i omtrent en halv time. Siles. Sil den så gjennom fin sil.

Note til Modernisert

Mål og enheter er modernisert (liter, gram, desiliter). «Skind» er skrevet som skinn, og fremgangsmåten er delt i trinn. Vannmengden er beholdt.

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Frequently asked questions

How long should the fish stock steep?
It is brought slowly to the boiling point, skimmed, and steeped gently for about ½ hour. Then it is strained. Total time with preparation is about 60 minutes.
What kind of fish is used?
2 kg of fish bones, heads, and skin – that is, trimmings, not fish flesh. In addition, 4 liters of water, a slice of onion, ½ celery, a bunch of parsley, the juice of one lemon, and 50 grams of butter.
Why are the vegetables and fish sweated in butter first?
The butter with onion, celery, parsley, and fish is stirred well for 5 minutes to draw out flavor – but it must not brown, so the stock stays clear and light. The lemon juice is drizzled over before sweating.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 34. It is intended for 8 servings.

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