NORWEGIAN FISH STOCK
Make and share this Norwegian Fish Stock recipe from Food.com.
Provided by Outta Here
Categories Stocks
Time 1h10m
Yield 6 cups
Number Of Ingredients 11
Steps:
- 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.
- 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. Diiscard solids.
- 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.
- Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
- Use for soup or freeze for future use.
Nutrition Facts : Calories 69.1, Fat 0.2, Sodium 435.1, Carbohydrate 15.7, Fiber 2.7, Sugar 2.7, Protein 1.8
CREAMY NORWEGIAN FISH SOUP
When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.
Provided by PetsRus
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
- Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
- Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
- Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
- Simmer for another 5 minutes, or until the fish and shellfish are tender.
- Add the parsley and salt and pepper to taste.
- Serve garnished with sour cream and the lumpfish caviar.
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