Creamy Norwegian Fish Soup
Serving size: 2
Ingredients
- 2 Carrots, peeled and diced
- 1 leek, washed well, and sliced into thin strips (toss out the darkest green portion)
- 3 Tablespoons Butter (divided)
- 2 Tablespoons Flour (all-purpose)
- 550 Grams Fresh fish, skin and bones removed, and cut into largeish bite-sized pieces
- 0.5 Litre Milk
- 0.1 Litre Heavy Cream
- 2 Teaspoons Sugar
- 2 Tablespoons Lemon Juice
- 1 Dill, Chives, Parsley (for garnish)
- 1 Litre Good fish stock (not cubed) warmed
Instructions
1
In a large stockpot, melt one tablespoon of the butter and sauté the carrots and leek (or other vegetables you may be using) over low heat, 10 minutes, or until softened. Add the remaining 2 Tablespoons of butter, let this melt, then add flour, stirring quickly to make a roux (this will be the base of your soup).
2
Add the warmed fish stock and bring the soup to a simmer. Your soup is nearly down, test to make sure your vegetables are cooked through, then add your fish and allow to simmer (not boil!) until everything is thoroughly cooked. If using shrimp or other shellfish, add those a few minutes after the fish, as they require less cooking time.
3
Add the milk and cream, season with salt, pepper, and sugar. At the very last minute, add the lemon juice (the soup will separate if you add this before the cream or if the soup is boiling).
4
When you are ready to serve, sprinkle the dill or garnish of your choice over each bowl (bright green herbs are much more attractive and flavorful then overcooked and wilted herbs). *if you have any leftovers, you can refrigerate, then re-heat over low the following day, but try to eat up all of the remaining pieces of fish before doing so and add more fresh fish to the reheated pot.