Step 1

Place the fish scraps in a saucepan, add the cold water over them, and season with salt and pepper.

Step 2

Bring to a boil, skim and reduce the heat.

Step 3

Add the onion and carrot, continue cooking over low to medium heat for 30 minutes, skimming occasionally if necessary.

Step 4

Remove the onion, carrot and fish scraps, finely strain the broth.

Step 5

In a pot, bring the broth to a boil again, add the sturgeon, cod, carrot, leek, and parsnip or turnip. Cook for 10 minutes over medium heat.

Step 6

Remove the sturgeon and the cod and set aside, then add the potatoes to the broth and cook for 25 minutes.

Step 7

Add the salmon and cook for 10 minutes.

Step 8

Return the sturgeon and cod to the pot, add the nutmeg and fennel seeds, cover and cook for 10 minutes over low to medium heat.

Step 9

Remove the pot from the heat, add the dill, tarragon, and parsley, cover and let stand for 10 minutes before serving.