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    You are in: Home / Recipes / Norwegian Fish Stock Recipe
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    Norwegian Fish Stock

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Mikekey's Note:

    Use this in chowders or fish stews. Can be frozen for future use.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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.
    2. 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. Diiscard solids.
    3. 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.
    4. 4
      Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
    5. 5
      Use for soup or freeze for future use.

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    Nutritional Facts for Norwegian Fish Stock

    Serving Size: 1 (4531 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 69.1
     
    Calories from Fat 1
    83%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 435.1 mg
    18%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 2.6 g
    10%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    whole black peppercorns

    parsley stems

    fish

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