CREAMY NORWEGIAN FISH SOUP
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.
Provided by PetsRus
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
- Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
- Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
- Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
- Simmer for another 5 minutes, or until the fish and shellfish are tender.
- Add the parsley and salt and pepper to taste.
- Serve garnished with sour cream and the lumpfish caviar.
CREAMY SCANDINAVIAN SEAFOOD SOUP
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Provided by Tautec
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 g
SCANDINAVIAN FISH SOUP
I don't know how scandinavian this recipe is, but I'm Swedish and my husband is Norwegian, and we both loved it! Measurements are approximate - you can alter it according to your tastes, and since it's soup, you can make it as thick or as thin as you like.
Provided by monkeybane
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms.
- Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste.
- Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer.
- While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan.
- Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side.
- If desired, you may hit the fish with a splash of lemon or lime juice at the end.
- Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes.
- When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy!
Nutrition Facts : Calories 243.2, Fat 2, SaturatedFat 0.4, Cholesterol 49.6, Sodium 477.4, Carbohydrate 30.2, Fiber 4.9, Sugar 8, Protein 27.3
BERGEN FISH SOUP
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.
Provided by Andreas Viestad
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
- If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
- In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
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- Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to a blender cup; reserve.
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