Nordic Fish Soup
4 servings
50 minutes
The recipe is taken from the book "Scandinavian Cuisine: Simple and Comforting Food for Every Occasion" by Aurel Bronte. "In Scandinavia, everyone loves fish, especially in soups, and this dish has many variations - family recipes and regional varieties . It's a hearty, simple dish that can be adapted to any seafood. Add herbs to taste - dill and chives are best if you like a fresh taste.
1
Bring 500 ml (2 cups) of broth to a boil in a pot. Add vegetables (except for the onion) and simmer covered on low heat until the vegetables are tender (7-10 minutes depending on the size of the pieces).
- Fish stock: 1.5 l
- Celery stalk: 1 piece
- Leek: 1 piece
- Carrot: 1 piece
- Parsnip: 1 piece
2
If the mollusks are fresh, cook them in a separate pot. Ensure the shells are clean and cook in a layer of water 1.5 cm high until they open. Remove from heat and discard any unopened shells. If the shells are ready, add them to the soup at the very end.
- Clams: 300 g
3
In a large pot, melt the butter and sauté the onion without changing its color. Add flour and mix. Gradually pour in the remaining broth, constantly bringing it to a boil to make a sauce. Once all the broth is added, add the vegetable broth. If the soup is too thick, dilute it with water. Let it simmer for 5-7 minutes.
- Butter: 25 g
- Onion: 1 piece
- Wheat flour: 25 g
- Fish stock: 1.5 l
4
Add salt and pepper to the soup, pour in some vinegar. Reduce the heat to low, add cream and stir. Add lemon juice to taste. If the soup is sour, add another pinch of sugar.
- Salt: to taste
- Ground black pepper: to taste
- White wine vinegar: to taste
- Heavy (double) cream: 150 ml
- Lemon juice: to taste
- Sugar: pinch
5
Cut the fish into small pieces and add to the soup (it will cook for about 5 minutes). Remove from heat, add shrimp. Finally, add the shells with mollusks. Serve immediately with fresh bread.
- Cod fillet: 350 g
- Shrimp: 150 g
- Clams: 300 g
