norwegian fish stock

Name: Norwegian Fish Stock
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Scandinavian
Ingredients: 1/4 cup(s) parsnip, chopped (no need to peel); 1/2 cup(s) carrot, chopped (no need to peel); 1 large yellow onion, chopped; 1 large potato, coarsely chopped (no need to peel-just wash); 1 teaspoon(s) salt; 6 - whole black peppercorns; 1 tablespoon(s) parsley, copped (stems included); 1 - bay leaf; 3 stalk(s) celery, chopped; 2 pound(s) fish trimmings (heads, bones, etc); 4 quart(s) cold water

5 Pinches

Mikekey *

Seattle, WA

Updated on Mar 6, 2016

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

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prep time 15 Min

cook time 1 Hr

method Stove Top

yield 6 serving(s)

Ingredients

1/4 cup parsnip, chopped (no need to peel)
1/2 cup carrot, chopped (no need to peel)
1 large yellow onion, chopped
1 large potato, coarsely chopped (no need to peel-just wash)
1 teaspoon salt
6 - whole black peppercorns
1 tablespoon parsley, copped (stems included)
1 - bay leaf
3 stalks celery, chopped
2 pounds fish trimmings (heads, bones, etc)
4 quarts cold water

How To Make norwegian fish stock

Step 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.

Step 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.
Step 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.
Step 4

Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
Step 5

Use for soup or freeze for future use.
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