Norwegian Fish Stock
Created by Mikekey on November 4, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #10971
Ingredients
- 1/4 cup parsnip, chopped (coarsely chopped no need to peel)
- 1/2 cup carrot, chopped (coarsely chopped no need to peel)
- 1 large yellow onion (peeled and coarsely chopped 3/4 cup)
- 1 potato, large (coarsely chopped no need to peel-just wash)
- 1 teaspoon salt
- 6 whole black peppercorns
- 1 tablespoon parsley stems, chopped
- 1 bay leaf
- 3 celery ribs, with leaves-chopped
- 2 pounds fish (trimmings-heads, bones etc.)
- 4 quarts cold water
How to Make
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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.
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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.
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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.
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Step 4: Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
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Step 5: Use for soup or freeze for future use.
Nutritional Facts
- 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