norwegian fish stock
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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
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1/4 cparsnip, chopped (no need to peel)
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1/2 ccarrot, chopped (no need to peel)
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1 lgyellow onion, chopped
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1 lgpotato, coarsely chopped (no need to peel-just wash)
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1 tspsalt
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6whole black peppercorns
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1 Tbspparsley, copped (stems included)
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1bay leaf
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3 stalkcelery, chopped
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2 lbfish trimmings (heads, bones, etc)
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4 qtcold water
How To Make norwegian fish stock
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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.
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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.
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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.
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4Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
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5Use for soup or freeze for future use.
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