I spent a day at the Scandinavian Christmas fair late last month with Jeanne from Cooksister (the same as featured here last year and Jeanne wrote about our visit this year) and one of the many delicious things we tasted was a Norwegian fish ball soup, all hot and creamy and just the thing for the cold day. Once I got home, the memory of that soup stayed with me and I knew I had to recreate it!
It turns out fish soup is incredibly quick to put together and perfect for a cold winter’s night. As salmon was on offer at our supermarket, I only used that but you could mix and match with a number of fishes; prawns would be good too. It’s wonderfully creamy and filling and I only wonder why I’d not made it before. There are similar soups served in Sweden and Finland and I now hope to investigate the differences between them all.
Norwegian Fish Soup
serves 4.
2 large carrots
1 large leek
1 tbsp olive oil
4 cups fish stock (I used a bouillon cube)
1 large potato
500g salmon fillets
100-150ml double cream
fresh dill
salt and white pepper
1 tbsp Worcestershire sauce
Peel and cut the carrots into chunks. Clean the leeks (slice them lengthwise), trim anything too tough and slice into 1cm half circles. Heat a pot over medium heat, add the olive oil and cook the carrots for a few minutes. Add the leeks and continue cooking until the leeks start to soften. Pour in the fish stock and bring to a boil. Peel the potato and cut into small chunks. Lower the heat, add the potato and let the whole thing simmer until the vegetables are soft.
Meanwhile, cut the salmon fillets into large chunks – not too small or they’ll just fall apart in the soup later. Add the salmon chunks into the soup when the vegetables are soft. Stir gently. When the fish is cooked through, pour in the double cream and continue to simmer it all together for a few minutes (don’t bring it to a boil). Salt and pepper the soup to taste and stir through the Worcestershire sauce. Finally, add as much dill as you wish and serve with lots of crusty bread and perhaps a salad on the side.
Sun, 22 Dec, 2013 at 18:30
Wow, looks so nice and I’m getting warm just reading this 🙂
Fri, 27 Dec, 2013 at 01:13
It’s a brilliant soup and it can be used as a base to catch all seafood you might have.
Sun, 22 Dec, 2013 at 18:39
That sounds really good – I might take advantage of the discounted fish after Christmas!
Fri, 27 Dec, 2013 at 01:14
Ooooh, good idea!
Sun, 22 Dec, 2013 at 18:49
It sounds great. The soup looks really thick … did you puree some of the mix before the fish went in?
Fri, 27 Dec, 2013 at 01:14
Nope! The cream did all the thickening for me. Also some of the potatoes may have started breaking down – but not too much.
Mon, 23 Dec, 2013 at 12:30
That is SOUP! And, with it raining and blowing outside, and lunch coming up, I could do with some right now! But, I don’t have the makings, and no way I’m going out in this, so beans on toast it will have to be! 😦
Fri, 27 Dec, 2013 at 01:15
😦 Awww…. well, hope you’re now all warm and fed with Christmas goodies!
Mon, 23 Dec, 2013 at 14:22
Reblogged this on global_food.
Sun, 2 Feb, 2014 at 07:41
This looks delicious. I was just looking for a good recipe for this kind of soup. Thanks.
Sun, 2 Feb, 2014 at 07:41
Reblogged this on Something to Ponder About and commented:
Seafood chowder – can’t wait to try this recipe
Sun, 2 Feb, 2014 at 08:28
A well cooked fish soup sure is a treat and this one looks delicious!
Tue, 4 Feb, 2014 at 18:02
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