Norwegian Fish Stock Recipes

CREAMY NORWEGIAN FISH SOUP

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.

NORWEGIAN FISH STOCK

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.