Liden Family Scandinavian Fish Soup Food

SCANDINAVIAN FISH SOUP

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!

CREAMY SCANDINAVIAN SEAFOOD SOUP

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.

FISH SOUP

Steps:

• Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
• Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
• Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
• Preheat the oven to 350 degrees F.
• Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
• Toast the croutons in the oven until golden, and then brush with rouille.
• Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
• Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
• Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
• In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
• Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
• Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
• Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
• Yield: 1 quart
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
• Yield: 1 1/2 cups
• Prep Time: 10 minutes