Creamy Norwegian Fish Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional. Ingredients:
2 1/2 tablespoons butter |
2 1/2 tablespoons plain flour |
4 -5 cups fish stock or 4 cups vegetable stock |
1 medium carrot, finely chopped in strips |
1 -2 cup leek, finely chopped in strips |
1 -2 potato, peeled and cut into small cubes (optional) |
1 (14 ounce) can chopped tomatoes (optional) |
12 peeled raw shrimp (approx) |
12 mussels (approx) or 12 small scallops (approx) |
4 -6 ounces catfish (or fish of your own choice) |
1/2 cup heavy cream |
1/4 cup chopped fresh parsley |
salt and pepper |
2 tablespoons sour cream (optional) |
2 teaspoons lumpfish caviar (optional) |
Directions:
1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
5. Simmer for another 5 minutes, or until the fish and shellfish are tender.
6. Add the parsley and salt and pepper to taste.
7. Serve garnished with sour cream and the lumpfish caviar.
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