norwegian fish stock
No Image
Use this in chowders or fish stews. Can be frozen for future use.
►
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For norwegian fish stock
-
1/4 cparsnip, chopped (no need to peel)
-
1/2 ccarrot, chopped (no need to peel)
-
1 lgyellow onion, chopped
-
1 lgpotato, coarsely chopped (no need to peel-just wash)
-
1 tspsalt
-
6whole black peppercorns
-
1 Tbspparsley, copped (stems included)
-
1bay leaf
-
3 stalkcelery, chopped
-
2 lbfish trimmings (heads, bones, etc)
-
4 qtcold water
How To Make norwegian fish stock
-
1Combine all ingredients in a 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat to medium-low and simmer for 30 to 40 minutes.
-
2Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices. Discard solids.
-
3Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.
-
4Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
-
5Use for soup or freeze for future use.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT