Slow Cooker Salmon Stock

Name: Slow Cooker Salmon Stock
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 6 lbs salmon head, bones, and trimmings; 12 cups (3/4 gallon) water, enough to cover the salmon; 1 large onion, quartered; 3–5 garlic cloves, crushed; 3 slices ginger (optional); 3 bay leaves; 3–4 scallions, chopped; Salt, to taste

by CookWhatHK0 saved

Slow Cooker Salmon Stock simmers salmon heads and trimmings with onion, garlic, ginger, and bay leaves for a deep, savoury seafood base.

Slow Cooker Salmon Stock

慢煮鍋三文魚高湯

Ingredients

材料

6 lbs salmon head, bones, and trimmings

三文魚頭、骨及邊角料約2.7公斤（6磅）

12 cups (3/4 gallon) water, enough to cover the salmon

清水 12杯（約3/4加侖），足夠蓋過三文魚

1 large onion, quartered

大洋蔥 1 個，切成四份

3–5 garlic cloves, crushed

蒜頭 3–5 瓣，拍碎

3 slices ginger (optional)

薑片 3 片（可選）

3 bay leaves

月桂葉 3 片

3–4 scallions, chopped

青蔥 3–4 條，切段

Salt, to taste

鹽適量

Instructions

做法

Begin by well rinsing the salmon pieces under cold water to clean off any blood or impurities.

用冷水沖洗三文魚骨頭，洗去血水和雜質。

Place all the ingredients into your slow cooker: the salmon, onion, garlic, ginger (if you're using it), bay leaves, and scallions.

將所有材料放入慢煮鍋——三文魚、洋蔥、蒜頭、薑（如用）、月桂葉和青蔥。

Pour in enough water to ensure all the ingredients are fully submerged.

加入足夠蓋過所有材料的清水。

Set your slow cooker to the 'high' setting and cook for 6 to 8 hours. After that, switch it to 'low' and continue cooking for an additional 8 hours.

慢煮鍋設定為高溫煮6–8小時，然後調低溫再煮8小時。

Once cooked, strain the stock through a fine mesh sieve or cheesecloth, making sure to discard all the solid ingredients. At this point, you can season the stock with salt to your liking.

用細孔篩或乾酪布過濾高湯，棄掉固體，加鹽調味。

Allow the stock to cool down completely before storing it. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.

完全放涼後，放入雪櫃可保存最多3天，或冷藏最多3個月。