Norwegian Fish Stock

Norwegian Fish Stock

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Use this in chowders or fish stews. Can be frozen for future use.


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15 Min
1 Hr
Stove Top


  • 1/4 c
    parsnip, chopped (no need to peel)
  • 1/2 c
    carrot, chopped (no need to peel)
  • 1 large
    yellow onion, chopped
  • 1 large
    potato, coarsely chopped (no need to peel-just wash)
  • 1 tsp
  • 6
    whole black peppercorns
  • 1 Tbsp
    parsley, copped (stems included)
  • 1
    bay leaf
  • 3 stalk(s)
    celery, chopped
  • 2 lb
    fish trimmings (heads, bones, etc)
  • 4 qt
    cold water

How to Make Norwegian Fish Stock


  1. Combine 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.
  2. Strain 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.
  3. Wash 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.
  4. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
  5. Use for soup or freeze for future use.

Printable Recipe Card

About Norwegian Fish Stock

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Scandinavian

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