Norwegian Fish Stock
Recipe: #10971
November 04, 2013
Categories: Carrot Parsnips, Scandinavian, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, more
"Use this in chowders or fish stews. Can be frozen for future use."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (358.8 g)
- Calories 331.1
- Total Fat - 11.7 g
- Saturated Fat - 2.7 g
- Cholesterol - 84.4 mg
- Sodium - 573.7 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1.5 g
- Sugars - 2.2 g
- Protein - 33.7 g
- Calcium - 164.1 mg
- Iron - 2.6 mg
- Vitamin C - 212.2 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
Tips
No special items needed.
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