Norwegian Fish Stock

Norwegian Fish Stock Recipe

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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


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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
whole black peppercorns
1 Tbsp
parsley, copped (stems included)
bay leaf
3 stalk(s)
celery, chopped
2 lb
fish trimmings (heads, bones, etc)
4 qt
cold 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.

Printable Recipe Card

About Norwegian Fish Stock

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

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