Norwegian Cod Soup
6 servings
90 minutes
Norwegian cod soup is a culinary heritage of the northern seas, filled with aromas of freshness and comfort. This traditional Norwegian soup, made from tender cod, vegetables, and cream, offers a rich, soft flavor with a hint of white wine's acidity and the freshness of parsley. Absorbing the fish traditions of the North, this soup warms on cold evenings and is served with a glass of dry white wine. The special texture is achieved through vegetable puree that makes the broth velvety. The exquisite combination of cream, garlic, and flour adds creaminess while juicy tomatoes provide a light sweetness as the final touch. Norwegians have refined this recipe for centuries, transforming fish soup from simple fisherman's fare into a true gastronomic gem. Perfect for those who appreciate the sophistication of northern cuisine.
1
Wash the fish and cut it into pieces 3-4 cm wide. Cover with cold water and bring to a boil. Cook for 10 minutes, occasionally skimming off the foam.
- Cod: 1 kg
2
Remove the fish with a slotted spoon and place it on a plate to cool.
3
Clean the onion, carrot, cut the onion crosswise to the middle, and cut the carrot into 4 cm sticks, add to the broth, cover with a lid, and boil for 20 minutes.
- Onion: 2 pieces
- Carrot: 3 pieces
4
Melt the butter, add the flour, and fry for 3 minutes while stirring constantly. Add the minced garlic and fry for 1 minute, then remove from heat.
- Butter: 40 g
- Wheat flour: 2 tablespoons
- Garlic: 3 cloves
5
Carefully remove the bones from the fish, trying not to break the pieces too much.
6
Remove the cooked vegetables from the pot and blend them with a little broth until pureed. Add the puree to the broth and also add the fish.
- Cod: 1 kg
7
Add toasted flour with garlic to the broth. Bring the soup to a boil.
- Wheat flour: 2 tablespoons
8
Pour the wine.
- Dry white wine: 100 ml
9
Blanch the tomatoes in boiling water, then cool them under cold water, peel the skin, and dice them. Add the tomatoes to the soup, season with salt and pepper, and cook for 10 minutes.
- Tomatoes: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Remove the soup from the heat, then slowly pour in the cream while stirring constantly. Let it steep for 10 minutes.
- Heavy cream 35% fat: 50 ml
11
Serve with greens. Drink with white dry wine.
- Chopped parsley: 25 g
