Bergen Fish Cream Soup

2 servings

60 minutes

Cod fillet is on par with salmon fillet here. Mussels and shrimps are close behind. The slightly sweet creamy soup is uplifting and not at all complicated.

Energy value per serving

• Calories: 854.3
• Proteins: 60.2g
• Fats: 46.1g
• Carbohydrates: 31.6g

Ingredients

• Salmon fillet: 200 g
• Cod fillet: 200 g
• Mussels: 100 g
• Peeled shrimp: 100 g
• Dry white wine: 250 ml
• Butter: 3 tbsp
• Wheat flour: 3 tbsp
• Cream: 150 ml
• Salt: to taste
• Saffron: to taste
• Bay leaf: to taste
• Ground white pepper: to taste
• Leek: 1 pc
• Carrot: 1 pc

Cooking steps

1. Boil mussels and shrimp in white wine, remove them, set aside, and strain the broth.

   Required ingredients:

   • Mussels: 100 g
   • Peeled shrimp: 100 g
   • Dry white wine: 250 ml

2. We mix melted butter with flour and add them to the broth.

   Required ingredients:

   • Butter: 3 tablespoons
   • Wheat flour: 3 tablespoons

3. Pour in the cream and a liter of hot boiled water, and cook for another 20 minutes on low heat.

   Required ingredients:

   • Cream: 150 ml

4. We cut the fillet of salmon and cod and dip it in the broth.

   Required ingredients:

   • Salmon fillet: 200 g
   • Cod fillet: 200 g

5. Slightly sauté the julienned carrots in butter.

   Required ingredients:

   • Butter: 3 tablespoons
   • Carrot: 1 piece

6. Add saffron and bay leaf, season with salt and pepper. A few minutes before it's ready, add seafood and sautéed vegetables to the broth.

   Required ingredients:

   • Saffron:  to taste
   • Bay leaf:  to taste
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Mussels: 100 g
   • Peeled shrimp: 100 g
   • Carrot: 1 piece

7. Add chopped leek — the dish is ready.

   Required ingredients:

   • Leek: 1 piece