>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... >> Viestad: AFTER 25 MINUTES, IT LOOKS TERRIBLE, BUT IT SMELLS WONDERFUL, AND...

THE TASTE IS FANTASTIC.

HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING," FROM SKROVA IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

THIS IS THE BREADBASKET OF THE NORTH.

WELL, NOT EXACTLY BREAD, BUT FISH.

THIS PART OF THE COUNTRY IS HOME TO ONE OF THE RICHEST FISHERIES IN THE WORLD.

YOU PROBABLY KNOW THE OLD SAYING, "GIVE A MAN A FISH, AND YOU'VE FED HIM FOR A DAY.

TEACH A MAN TO FISH, AND YOU'VE FED HIM FOR A LIFETIME."

WELL, IT SEEMS LIKE THE SITUATION IS NO LONGER THE SAME.

GIVE A MAN OR A WOMAN A FISH TODAY, AND HE OR SHE WILL PROBABLY NOT KNOW EXACTLY WHAT TO DO WITH IT.

THEREFORE, IN TODAY'S PROGRAM, I'LL TAKE THIS BEAUTIFUL FISH, AND I'LL COOK IT, ALL OF IT, FROM HEAD TO TAIL, AS SIMPLE OR COMPLICATED AS THAT.

SEE YOU LATER.

I'LL START OFF FILLETING IT AND MAKING A SIMPLE, BUT STILL KIND OF FANCY DISH, GRILLED SALMON WITH CHARRED LEEK AND A GREEN KALE AND DILL SAUCE.

THEN I'LL MAKE USE OF SOME OF THE OTHER CUTS OF THE FISH, YOU KNOW, THAT PART NEAR THE TAIL THAT SO EASILY GETS OVERCOOKED AND THE PART NEAR THE BELLY THAT'S SO OFTEN OVERLOOKED.

AND I'LL MAKE SALMON RILLETTES.

AND THERE'S MORE.

THE SKIN CAN BE WONDERFUL AND CRISPY WHEN FRIED, AND EVEN THE BONES CAN BE UTILIZED.

I CAN THINK OF NO BETTER OR MORE MACHO BEER SNACK THAN DEEP-FRIED, SPICY FISH BONES.

AND FINALLY, I'LL USE ALL THAT'S LEFT FROM HEAD TO TAIL TO MAKE A RICH FISH SOUP.

TO FILLET A FISH SEEMS LIKE A DAUNTING TASK TO MOST PEOPLE.

THAT'S BECAUSE, IN ORDER TO MASTER IT PERFECTLY, YOU'VE GOT TO HAVE YEARS AND YEARS OF TRAINING.

BUT LUCKILY, IN ORDER TO MASTER IT JUST ADEQUATELY DOESN'T TAKE ANY TRAINING AT ALL.

YOU CAN GO IN HERE AND THEN JUST LET THE KNIFE FOLLOW THE BACKBONE OF THE FISH LIKE THIS.

WELL, IT'S NOT PERFECT, BUT, HEY, IT'S PRETTY GOOD.

I'M GONNA START OFF GRILLING THE FISH, AND THE GOOD THING ABOUT SALMON IS THAT IT IS PRETTY FATTY.

THAT MEANS THAT YOU DON'T HAVE TO WORRY TOO MUCH ABOUT TEMPERATURE.

IF YOU OVERCOOK IT SLIGHTLY, IT DOESN'T DRY UP, AND IT'S REALLY TASTY IF IT'S SLIGHTLY UNDERCOOKED, AS WELL.

AND I'VE PLACED THE FISH ON TOP OF SOME LEEK.

AND IT'S INTERESTING.

YOU CAN SEE HOW THE HEAT IS STARTING TO PENETRATE.

AND I'M GONNA COOK IT UNTIL IT HAS CHANGED COLOR NEARLY ALL OVER.

IT'S STILL A LITTLE BIT ORANGE ON THE TOP.

AND THE COOL THING ABOUT GRILLING LIKE THIS IS THAT YOU GET ALL THESE BIG FLAVORS FROM THE GRILLING AND YOU GET THAT SLIGHTLY CHARRED FEELING AND THE SMOKINESS, BUT IT'S STILL COOKED QUITE GENTLY.

I'M GONNA SEASON THE FISH, BRUSH IT WITH A LITTLE BIT OF HONEY AND SOME VINEGAR.

THIS HERE IS TARRAGON VINEGAR, SO IT'S NICELY FLAVORED, AS WELL.

AND NOW, AS YOU CAN IMAGINE, THE FISH IS QUITE STICKY.

SO NOW I CAN ADD THE REST OF THE SEASONING, A LITTLE BIT OF SALT... AND SOME ONION SEED.

AND AN INTERESTING THING THAT HAPPENS WITH LEEK WHEN YOU CHAR IT IS THAT IT BECOMES CHARRED, BUT IT DOESN'T GROW BITTER LIKE SO MANY OTHER FOODS.

SO YOU CAN ACTUALLY USE IT AS A SPICE, SOMETHING THAT MAKES IT LOOK REALLY COOL.

SO THIS IS JUST CHARRED LEEK.

I'M SERVING THE FISH WITH THE WORLD'S SIMPLEST SAUCE, WHICH ALSO HAPPENS TO BE THE WORLD'S MOST FRESH-TASTING SAUCE, WITH KALE AND FRESH DILL THAT I'M JUST JUICING.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

THIS HERE IS PURE VITAMIN CHLOROPHYLL CONCENTRATE.

AND I'M MIXING IT WITH A LITTLE BIT OF CRèME FRAICHE... AND SOME FINELY CHOPPED ONION... AND NOTHING ELSE.

THAT'S IT.

I'M JUST POURING THE SAUCE OVER THE PLATE AND THEN PLACING THE FISH ON TOP.

THERE.

DOESN'T THAT LOOK PRETTY GOOD?

CONTRAST OF COLORS.

[ CONVERSING IN NORWEGIAN ] >> MMM.

>> Viestad: SO THIS IS YOUR FAMILY FARM.

>> YES.

THIS IS OUR FAMILY FARM.

>> Viestad: LINE COMES FROM A LONG LINE OF FISHERMEN AND TRADERS.

THE FAMILY STARTED AQUA-FARMING IN 1976, AS ONE OF THE FIRST OPERATORS IN NORTHERN NORWAY.

AND SINCE THEN, THERE'S BEEN A DRAMATIC GROWTH IN THE INDUSTRY.

THE PRODUCTION NATIONWIDE IS NEARING ONE MILLION TONS.

WHEN DID YOU START UP?

>> WE STARTED WITH AQUACULTURE IN 1976.

>> Viestad: AND THAT WAS PRETTY EARLY.

>> YEAH, THAT WAS KIND OF EARLY, YEAH, UP IN THE NORTH.

>> Viestad: AND HOW MANY FISH DO YOU HAVE?

>> WE HAVE AROUND 4,810,356.

>> Viestad: '55.

YOU JUST GAVE ME A FISH.

>> YES, YES, THAT'S TRUE.

[ LAUGHS ] >> Viestad: AND HOW MANY FISH IN ONE -- WHAT DO YOU SAY?

>> A CAGE.

IN THIS CAGE, WE HAVE AROUND 100,000 SALMON.

>> Viestad: SO IT'S LIKE A FAIR-SIZED CITY.

>> YES, ACTUALLY, IT IS.

>> Viestad: UP UNTIL RECENTLY, BASICALLY ALL THE FISH WE ATE WAS WILD.

TODAY AQUACULTURE DOMINATES IN MUCH OF THE WORLD.

BUT THERE'S ALSO BEEN A LOT OF CONTROVERSY AROUND AQUACULTURE.

HOW SAFE IS IT TO HAVE FARMED FISH FOR DINNER?

I DECIDED TO MEET UP WITH INGVILD EIDE GRAFF AT NIFES, THE INDEPENDENT NATIONAL INSTITUTE FOR NUTRITION AND SEAFOOD.

ONE OF THE THINGS THAT I THINK MANY PEOPLE WORRY ABOUT IS THE PREVALENCE OF ANTIBIOTICS IN FARMED SALMON.

HOW SERIOUS IS THAT OF A PROBLEM?

>> I CAN UNDERSTAND THAT QUESTION BECAUSE IF YOU GO BACK TO THE 1980s, FOR EXAMPLE, THE CONSUMPTION OF ANTIBIOTICS FOR THE AQUACULTURE INDUSTRY WAS REALLY HIGH.

BUT DUE TO EFFICIENT VACCINES, IT HAS BEEN REDUCED TO 1/50 WHAT IT WAS BACK TO 1997.

>> Viestad: 1/50?

>> YES.

SO IT'S A DRAMATIC REDUCTION.

>> Viestad: ANOTHER THING THAT PEOPLE TEND TO WORRY ABOUT IS HEAVY METALS.

LIKE, WHEN YOU HEARD THE WORD "MERCURY" OR "DIOXINS" IN THE SAME SENTENCE AS "DINNER," YOU GET WORRIED.

HOW BIG OF A PROBLEM IS THAT?

>> WELL, REMEMBER THAT WHEN YOU HAVE YOUR DINNER, INDEPENDENTLY OF WHATEVER DINNER YOU CHOOSE, YOU'LL HAVE SOME UNDESIRABLE SUBSTANCES.

IT COMES FROM MILK, EGG, MEAT, AND OF COURSE ALSO FROM FISH.

BUT WHEN IT COMES TO DIOXIN AND DIOXIN-LIKE PBCs, THE E.U.

's UPPER LIMIT IS 6.5.

IN THE WILD SALMON, IT'S 1.0, BUT IN FARMED SALMON, IT'S 0.5.

SO IT'S ONLY HALF THE LEVEL AS IT IS IN WILD SALMON.

AND IT'S SAFE TO EAT FARMED ATLANTIC SALMON.

>> Viestad: IN MUCH OF THE WORLD, THERE'S A COMPLAINT THAT PEOPLE ARE GETTING FATTER.

STILL, YOU OFTEN HEAR THE RECOMMENDATION, "EAT MORE FATTY FISH."

HOW'S THAT?

>> BASICALLY THIS IS DUE TO THE PROTECTION OF SEAFOOD TOWARDS CARDIAC HEART DISEASE.

SO IF YOU HAVE A REGULAR SEAFOOD INTAKE, YOU WILL BE PROTECTED AGAINST CARDIAC HEART DISEASE.

>> Viestad: SO IT DOESN'T CLOG UP MY HEART?

>> NO, IT DOESN'T.

IT DOES THE OPPOSITE.

[ CHUCKLES ] IT MAKES YOUR BLOOD FLOW NICELY, SMOOTHLY.

BUT ALSO THERE ARE INCREASING OR EMERGING EVIDENCE THAT SEAFOOD ALSO HAS AN EFFECT ON YOUR MENTAL HEALTH, YOUR BRAIN, FOR EXAMPLE, AND ALSO ON YOUR BMI, YOUR BODY WEIGHT.

BUT SOME OF THOSE ARE EPIDEMIOLOGICAL STUDIES.

SOME OF THEM ARE MODEL STUDIES IN RATS AND MICE.

SO WE'RE STILL IMPROVING, STILL FINDING MORE RESEARCH, YEAH.

>> Viestad: SO IT MAKES YOU SLIM, IT MAKES YOU HAPPY, BUT WHAT PEOPLE REALLY CARE ABOUT IS BEAUTY.

WHAT DOES IT DO FOR BEAUTY?

>> AH, WELL, LETS BEAUTY TALK FOR ITSELF.

>> Viestad: WE OFTEN THINK OF SALMON AS JUST ONE GENERIC INGREDIENT, BUT THERE IS A BIT OF DIFFERENCE, DEPENDING ON WHERE THE FISH HAS LIVED.

WE'RE FAR UP NORTH.

IT'S COLD.

THAT MEANS THAT THE FISH GROW MORE SLOWLY.

IT'S ALSO GOT A DIFFERENT FEEDING REGIME.

IT'S GOT MORE INTRAMUSCULAR FAT, AND THAT'S ONE THING THAT THE JAPANESE REALLY LIKE.

>> [ SPEAKING JAPANESE ] [ CHEERS AND APPLAUSE ] >> Viestad: SUSHI IS A RELATIVE NEWCOMER ON THE GLOBAL FOOD SCENE.

IT'S NOT LONG AGO THAT PEOPLE WERE SHOCKED WHEN THEY HEARD THAT THERE ARE RESTAURANTS WHERE ALL YOU EAT IS RAW FOOD.

WELL, TODAY IT IS A STAPLE OF BIG-CITY LIFE IN ALL OF THE WESTERN WORLD.

AND IT'S A BIG TRIUMPH FOR JAPANESE FOOD CULTURE.

BUT IT'S IMPORTANT TO REMEMBER THAT ONE OF THE CONDITIONS, ONE OF THE THINGS THAT HAS MADE THIS POSSIBLE IS TROUT AND SALMON FROM NORWAY AND OTHER COUNTRIES.

WITHOUT THAT, THERE WOULD SIMPLY NOT HAVE BEEN ENOUGH FISH TO GO AROUND FOR ALL THE SMALL MOM-AND-POP SHOPS ON ALMOST EVERY CORNER IN MAJOR CITIES ALL OVER THE WORLD.

OF ALL THE PLACES I VISITED ALONG THE COST OF NORWAY, SKROVA IS AMONG THE MOST UNIQUE.

THERE'S SOMETHING ABOUT THE NATURE AND THE PEOPLE HERE THAT CREATES A SPECIAL ATMOSPHERE, AND THIS ATMOSPHERE HAS ATTRACTED MANY ARTISTS, AMONG THEM MY FRIEND AND OUR CAMERAMAN, MARTIN OTTERBECK, WHO FELL IN LOVE WITH THE ISLAND THE FIRST TIME HE VISITED.

HE HAS BOUGHT AN OLD OIL TANK THAT HE HAS TRANSFORMED INTO A SPECTACULAR HOLIDAY HOUSE.

>> I CAME HERE FIRST TIME IN 2004, AND I WAS SITTING DOWN IN THE HARBOR HERE, IN A CAFé, TAKING A BEER.

AND I SAW UP ON THE OIL TANK.

AND THEN I THOUGHT THAT THE VIEW FROM UP THERE HAD TO BE REALLY FANTASTIC.

>> Viestad: [ LAUGHS ] YES, IT IS.

I MEAN, YOU CAN SEE... >> THE WHOLE LOFOTEN.

>> Viestad: ...THE WHOLE LOFOTEN ARCHIPELAGO.

>> AND HERE YOU SEE LILLE MOLLA.

I THINK THAT'S THE MOST BEAUTIFUL MOUNTAIN IN THE WHOLE LOFOTEN.

>> Viestad: I LOVE THE FACT THAT, IN A WAY, IT'S NOT A REMOTE PLACE.

IT'S IN THE MIDDLE OF THE VILLAGE, AND YOU HAVE THIS SORT OF RICH, COASTAL SOCIETIES AND COMMUNITIES FAR, FAR OUT IN THE OCEAN.

>> TODAY I THINK IT'S ONLY 150 PEOPLE LIVING HERE.

IN AROUND 1800, IT WAS, IN THE FISHING SEASON, 3,000 PEOPLE ON THIS ISLAND.

>> Viestad: SO THEN YOU BOUGHT THE OIL TANK, AND YOU BUILT A HOUSE INSIDE THE OIL TANK.

>> YEAH, TWO YEARS.

I WORKED IN OSLO, AND THEN I WENT UP HERE AS OFTEN AS I COULD.

[ EXHALES SHARPLY, CLICKS TONGUE ] >> Viestad: I THINK THAT IT'S FASCINATING WHEN YOU'RE SITTING IN THESE CIRCULAR ROOMS THAT NATURE IS LIKE COMING IN TO YOUR LIVING ROOM.

>> YEAH, AND THEN YOU HAVE THE STORMS AROUND HERE.

WHEN THE SOUTHWEST WIND COMES IN HERE, IT'S REALLY HEAVY.

THE OIL TANK IS SHAKING.

>> Viestad: SKIN AND BONE.

HOW'S THAT FOR A MEAL?

WELL, IT ISN'T REALLY A MEAL IN ITSELF, BUT IT CAN BE REALLY NICE AS A SNACK, THE MOST MACHO TV-AND-BEER SNACK I KNOW OF.

AND I'M JUST CUTTING THE SKIN INTO SMALLER PIECES.

AND IT'S STILL NOT FABULOUS FOOD, BUT IF YOU DEEP-FRY IT, IT BECOMES NICE AND CRUNCHY.

AND THEN AFTER A COUPLE OF MINUTES OF WHIZZING AND POPPING, IT'S INCREDIBLY CRUNCHY, BUT IT DOESN'T TASTE THAT MUCH.

SO I'M JUST SEASONING IT WITH OREGANO, THYME, A LITTLE BIT OF FENNEL, SOME CHILI POWDER, SOME SMOKED PAPRIKA, AND QUITE A LOT OF SALT.

AND THEN I GOT A REALLY CRUNCHY, VERY TASTY, AND VERY, VERY SPICY SNACK.

MMM.

THAT'S THE SKIN.

WHAT ABOUT THE BONES?

WELL, I'M GONNA GIVE THEM MUCH THE SAME TREATMENT.

YOU SEE, THERE'S STILL SOME MEAT AND SOME FAT ON THE BONE, AND I'M JUST SEASONING IT WITH MY SPICE MIXTURE BEFORE I FRY IT.

AND INTERESTING THING IS THAT THIS ONLY TAKES TWO OR THREE MINUTES, EVEN THOUGH THE BONES ARE MUCH, MUCH THICKER THAN THE SKIN BECAUSE HERE THE POINT IS JUST TO EXPOSE IT TO A LITTLE BIT OF HEAT.

BUT WITH THE SKIN, YOU WANT TO DRY IT COMPLETELY UP AND MAKE IT REALLY CRISPY.

IT IS REALLY REMARKABLE, HOW MUCH FOOD THERE IS LEFT ON THE BONE, PARTLY BECAUSE I'M NOT THAT GREAT WITH A KNIFE.

BUT IMAGINE HOW MUCH FOOD IS THROWN AWAY THAT WAY, NOT UTILIZED.

AND IT IS, IN FACT, REALLY, REALLY TASTY.

I'M SERVING IT ALONG WITH A LITTLE BIT OF DEEP-FRIED KALE AND SOME DEEP-FRIED CARROTS, AS WELL.

MANY PEOPLE ARE SO AFRAID OF THE BONES WHEN THEY'RE EATING A FISH, BUT IN FACT, YOU'VE GOT TO BE A LITTLE BIT STUPID TO SWALLOW A WHOLE SALMON BONE.

AND THE FLESH IS ACTUALLY SWEETEST NEAR THE BONE.

THIS HERE IS ONE OF THE MOST UNEXPECTED AND SOMEWHAT ECCENTRIC THINGS YOU FIND HERE ON SKROVA, A TUNNEL.

SKROVA IS, AFTER ALL, AN ISLAND WITH NO ROAD CONNECTION TO THE MAINLAND AND VERY FEW ROADS.

THE TUNNEL WAS BUILT IN ORDER TO CONNECT THE FISHERIES ON ONE SIDE OF THE ISLAND TO THE PORT ON THE OTHER SIDE.

AND IT WAS A GRANDIOSE UNDERTAKING FOR SUCH A SMALL COMMUNITY.

BUT IT WAS IN FUNCTION ONLY FOR A COUPLE OF YEARS UNTIL THE FISHERIES ON THAT SIDE OF THE ISLAND CLOSED DOWN.

NOW MARTIN AND HIS GIRLFRIEND, AGNETHA, TOGETHER WITH A LOCAL YOUTH ASSOCIATION, HAS TURNED THIS UNUSED TUNNEL INTO A PHOTO GALLERY SHOWCASING THE HISTORY OF SKROVA.

RETURNING TO MY FISH, THIS HERE LOOKS LIKE THERE'S NOT MUCH TO EAT, BUT AS YOU SEE, I'M A LITTLE BIT CLUMSY WHEN I DO MY FILLETING, SO THERE'S STILL QUITE A LOT OF FLESH LEFT ON THE BONE.

SO IF YOU JUST SCRAPE IT OFF, YOU CAN MAKE SURE TO MAKE USE OF IT, AND THE FLAVOR IS EXCELLENT.

AND ANOTHER CUT THAT OFTEN GETS LOST IS THIS.

THIS IS ACTUALLY THE BEST CUT ON THE ENTIRE FISH, THE BELLY.

THIS CONTAINS A LOT OF FAT, BUT REMEMBER, THIS IS THE GOOD FAT, THE OMEGA-3 FATTY ACIDS, THE STUFF THAT'S GOOD FOR YOUR HEART.

AND THE PART NEAR THE TAIL ON THE FILLET, VERY THIN.

IF YOU COOK THIS ALL IN A PAN, THIS WILL BE OVERCOOKED, SO I'M JUST CUTTING OFF SOME OF THIS.

THIS HERE, CHOPPED FISH, STUFF THAT NORMALLY GETS CHUCKED AWAY, IS PURE GOLD.

YOU CAN USE IT TO MAKE FABULOUS SALMON BURGERS OR SPICY FISH CAKES.

WHAT I'M GONNA DO IS I'M GONNA MAKE SALMON RILLETTES.

THAT WAY, THE FISH WILL LAST FOR A VERY, VERY LONG TIME, FOR WEEKS OR MONTHS, AND IT TASTES DELICIOUS.

WHAT I'M DOING IS I'M ADDING IT TO A GLASS JAR, TOGETHER WITH A COUPLE OF LUMPS OF BUTTER.

AND THEN I JUST PLACE THE LID ON, BUT NOT TOO TIGHTLY, AND I PLACE IT IN A HOT WATER BATH, NEARLY BOILING WATER, FOR 20 TO 25 MINUTES.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

IT'S BEEN 20 MINUTES.

THE FISH HAS COOKED.

THE BUTTER HAS MELTED.

AND WHAT I'M GONNA DO NOW IS JUST STIR IN A COUPLE OF MORE INGREDIENTS TO FLAVOR THE SALMON RILLETTES.

A FEW DILL SEEDS...

SOME FINELY CHOPPED DILL... AND SOME CHIVES.

AND I'M NOT GONNA ADD SALT TO THIS MIXTURE.

I'M ADDING SOME FINELY CHOPPED SMOKED SALMON.

THAT ADDS BOTH SALTINESS AND A HINT OF SMOKE.

IT'S A NICE, EXTRA DIMENSION.

TO SEAL IT OFF, A LITTLE BIT OF BROWNED BUTTER ON TOP, WHICH ALSO ADDS A LITTLE NICE TOUCH OF A NUTTINESS TO IT.

AND THEN CLOSE THE LID VERY TIGHTLY, PUT IT IN THE FRIDGE, AND IT WILL KEEP, WELL, NOT FOREVER, BUT FOR A VERY, VERY LONG TIME.

AND THIS HERE IS HOW I WOULD SERVE IT, AS A SOMEWHAT ELEGANT SNACK HERE WITH DARK RYE BREAD, A CARROT MARMALADE, SOME COARSE MUSTARD, AND A LITTLE BIT OF RED CABBAGE.

AND IT'S REALLY DELICIOUS.

AND IF YOU DON'T KNOW WHAT A RILLETTES IS, JUST THINK OF IT AS A PATé, BUT A PATé THAT'S INCREDIBLY SIMPLE TO MAKE.

ALL THE SALMON FROM SKROVA IS SLAUGHTERED AND FILLETED LOCALLY BEFORE IT'S SHIPPED TO THE MARKET.

HISTORICALLY, FRESH FISH COULD ONLY BE EATEN LOCALLY.

TODAY, REFRIGERATION AND AIR TRANSPORT MAKES IT INTO A GLOBAL COMMODITY.

I THINK IT'S FASCINATING THAT A FISH MAY END UP IN A FANCY RESTAURANT ON THE OTHER SIDE OF THE WORLD LESS THAN TWO DAYS AFTER IT WAS SLAUGHTERED.

NOW WHAT IS LEFT OF MY FISH IS THE BEST PART, THE WONDERFUL, WONDERFUL HEAD THAT HASN'T HAD A COHERENT THOUGHT FOR ITS ENTIRE LIFE, THE TAIL, THE SKIN AND BONES AND PARTS WE DON'T EVEN BOTHER TO NAME.

THIS IS WHAT MAKES THE BEST FISH STOCK.

AND I'M GOING TO MAKE A FISH SOUP, TOGETHER WITH SOME OTHER INGREDIENTS THAT WE OFTEN TEND TO TOSS AWAY, LIKE SHRIMP.

YOU PEEL IT.

AND YOU EAT THE TAIL, THIS PART.

AND IT'S DELICIOUS, BUT IT DOESN'T CONTAIN A LOT OF FLAVOR.

THE REST OF THE FLAVOR IS HERE, AND THAT'S WHAT I'M USING FOR MY STOCK.

AND THE SAME GOES WITH THE LEEK.

YOU TEND TO CHERISH THE WHITE PART AND THROW THE GREEN PART AWAY.

WELL, THIS IS WHERE MOST OF THE FLAVOR IS, AND THIS IS WHAT I'M USING FOR MY STOCK.

AND THE SAME GOES WITH ALL KINDS OF ROOT VEGETABLES, WHEN YOU PEEL A CARROT OR CELERIAC.

ALL ROOT VEGETABLES, AS LONG AS THEY'RE NOT WAXED OR DIRTY, THEY CAN GO INTO THE POT.

AND FINALLY SOME KELP.

THIS BEACH IS FULL OF KELP, BUT IF YOU DON'T HAVE IT HANDY, YOU CAN ALWAYS BUY IT DRIED IN A HEALTH-FOOD STORE.

IT HAS A LOT OF THAT RICH SEAFOOD FLAVOR AND LOTS OF UMAMI, AS WELL.

AND THEN JUST COVER WITH WATER, BRING TO A BOIL, AND LET SIMMER FOR NO MORE THAN 20, 25 MINUTES.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, newscancook.com.

AFTER 20 MINUTES, IT LOOKS TERRIBLE, BUT IT SMELLS WONDERFUL, AND...

THE TASTE IS FANTASTIC.

THEN I JUST SIEVE IT, AND WE CAN DISCARD THE REST.

YOU CAN SERVE THIS BROTH AS A POOR MAN'S SOUP, JUST WITH SOME VEGETABLES, BUT I'M GONNA MAKE A RICH MAN'S SOUP.

AFTER ALL, FISH IS REALLY IN ABUNDANCE HERE.

I'M TAKING THE REST OF THE ROOT VEGETABLES, SOME POTATOES, CELERIAC, ONION, LEEK, AND CARROT.

I SEAR THE VEGETABLES IN A POT FOR A COUPLE OF MINUTES JUST TO ENHANCE THE FLAVORS, GET A LITTLE BIT MORE SWEETNESS.

AND THEN I'M ADDING -- WELL, I WAS PLANNING ON ADDING TWO BAY LEAVES, BUT ONE OF THEM BLEW AWAY, SO ONE BAY LEAF.

HMM.

HOW ABOUT THAT?

THAT'S AN EAGLE.

[ CHUCKLES ] AND HERE I HAVE ONE BOILED POTATO THAT I'M GOING TO USE AS THE THICKENER.

SO I JUST SMASH IT, ADD IT TO THE SOUP, AND POUR IN THE STOCK.

WHEN THE STOCK IS BOILING, I'M ADDING SOME SOUR CREAM.

YOU COULD USE CREAM, BUT WITH SOUR CREAM OR CRèME FRAICHE, YOU GET A LITTLE BIT OF ACIDITY, A LITTLE TARTNESS TO IT THAT'S VERY, VERY NICE.

I'M ADDING SOME FISH, SOME SALMON AND COD, LETTING IT SIMMER FOR SIX TO SEVEN MINUTES.

AND JUST WHEN I'M SERVING, I'M ADDING THE SHRIMP.

[ CHUCKLES ] AND I THOUGHT I WAS COLD.

[ LAUGHS ] IT'S THE END OF NOVEMBER.

WE ARE NORTH OF THE ARCTIC CIRCLE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING...