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.
Calories854.3kcal
Proteins60.2grams
Fats46.1grams
Carbohydrates31.6grams
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
1
Boil mussels and shrimp in white wine, remove them, set aside, and strain the broth.
- 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.
- 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.
- Cream: 150 ml
4
We cut the fillet of salmon and cod and dip it in the broth.
- Atlantic salmon fillet: 200 g
- Cod fillet: 200 g
5
Slightly sauté the julienned carrots in butter.
- 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.
- 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.
- Leek: 1 piece
