Fiskistofna

Fiskistofna, commonly translated as fish stock, is a clear liquid produced by simmering fish bones and trimmings with aromatics in water. It is used as a base for soups, sauces, and seafood dishes, providing a light, ocean-flavored foundation without the heaviness of meat stocks.

Preparation: Rinse bones and trimmings. Place in cold water and slowly bring to just below a simmer. Skim any foam. Add aromatics such as onion, leek, carrot, celery, parsley, bay leaf, and peppercorns. Simmer gently for 20–40 minutes; avoid a rolling boil, which can emulsify fats and produce cloudiness. For a stronger flavor, some cooks add a splash of white wine. Remove from heat, strain through a fine sieve or cheesecloth, and cool promptly. Degrease if needed.

Variations: Fish stock may be made as a light stock for most uses; a more concentrated version called fumet de poisson is common in classical cuisine and may include wine or brandy and a reduced simmer. Some recipes simmer bones with shellfish for added depth; others skip tomatoes and tomato products to preserve clarity.

Storage and usage: Refrigerate up to 3–4 days or freeze for several months in portions. Use as a base for chowders, veloutés, seafood sauces, risottos, and bouillabaisse-style soups.