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.
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
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
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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- If you are making the broth, do that first. Rinse your fish bones and heads under cold water. Remove the gills if they are still there; gills will turn a broth cloudy and make it bitter. Put the fish bones and other seafoody bits in a pot and cover with water by 1 inch. Bring to a simmer. Scum will rise to the top. Skim it off with a spoon. When the froth has subsided, drop the heat to a bare simmer, just a shimmy, really. Add the remaining ingredients and cook gently for 30 to 45 minutes. Strain and keep warm.
- To make the fish chowder, heat the butter in a soup pot and cook the onion over medium heat until it turns translucent. Don't let the onions brown. Add the potatoes and cover with broth by about an inch and simmer gently until the potatoes are tender, about 15 to 20 minutes.
- Add the fish and seafood, the sea beans and black pepper to taste. As these heat up, whisk the egg yolks with the heavy cream in a bowl. Using a ladle in one hand, and the whisk in another, slowly ladle some of the hot soup into the bowl with the egg-and-cream mixture -- all while whisking the mixture with the other hand. Repeat this two more times. What you are doing is tempering the egg yolks so they don't curdle. Add the contents of the bowl to the soup and stir to combine.
- Add the dill and let everything heat through, but do not let the chowder boil, or it might separate and look nasty. Serve with good bread and either white wine or a nice beer.
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- Slurp a bowl of Lohikeitto. Although technically Finnish, we had the tastiest bowl of this while in the Norwegian Arctic Circle whilst sailing (and jumping in the freezing Arctic Sea).
- Grab a slice of Smörgåstårta. This has to be one of my favourite Scandinavian food. Plus, it’s easily one of the best Scandinavian dishes you can grab whilst in Sweden, too.
- Have a tasty Kanelsnegl. Kanelsnegls (totaly a Scandinavian food) seems to be everywhere right now and totally in vogue in the UK and USA. I think we’d most likely refer to them as cinnamon rolls but they’re more commonly known as Kanelsnegls.
- Try Surströmming or Matjessill. Surströmming is a typical Swedish food that roughly translates to picked herring or sour herring. Best served with freshly boiled potatoes, lots of chives and lashings of sour cream.
- Grab a Kvikk Lunsj. Yep, it has to be done. One of the best things that got me through our hike up to the top of Pulpit Rock in Norway was the masses of Kvikk Lunsj we had in our rucksack.
- Grab a slice of Geothermal heated Rúgbrauð. When you’re in Iceland, make sure to stop off at places like the Frost & Fire Hotel or Laugarvatn Fontana geothermal pools where they’ll actually cook Rúgbrauð from the geothermal activity in the ground.
- Grab a Pylsa (or Pulsa) I’m always unsure of which to use as they seem to be interchangeable but in English, we’d call them hot dogs. One of the things that most surprised me was how hot dogs seemed to be a ‘thing’ in Iceland.
- Chow down on some slices of Gravlax. Simply put, Gravlax is thinly sliced salmon which is often given as a little appetizer or ‘fil-me-up’. Sprinkled with a little salt and sugar, it might also be partnered with potatoes or rye bread (and lashings of dill or mustard).
- Gorge on a smørrebrød. I love a good smørrebrød, which, I swear, taste best in the stunning city of Copenhagen. Think of a smørrebrød as a sort of open sandwich that’s one of the most famous and best Scandinavian dishes to try.
- Enjoy some Ræstkjøt. When we visited the Faroe Islands, we headed straight over to Barbara’s in Tórshavn; the tiny capital city of the Faroe Islands.
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- Delicious Dessert: Ringcake. Ringcake is a scrumptious dessert that is typically found in Denmark and Norway. The almond cake is presented in rings that are piled on top of each other, each one getting smaller as the tower grows.
- Beyond Breakfast: Pancakes. Pancakes come in many varieties in Scandinavian cuisine. While many western countries tend to pancakes solely for breakfast, they are eaten at all times of the day here.
- Filling And Generous: Salmon Soup. Salmon soup doesn’t sound like it would be overly filling, but make no mistake—this dish will definitely eliminate your hunger.
- The Best Starter: Fruit Soup. Due to the cold weather and long-lasting winters in Scandinavia, fresh fruits aren’t always available. Over the years, locals developed ways of preserving their fruit so they could enjoy the flavors throughout the extensive winter months.
- Better Than Ikea: Meatballs. If you’ve ever been to Ikea, then you’ve probably tried Swedish meatballs. But the ones you find in the motherland are much better!
- As Classic As It Gets: Herring. Gravlax may be one of the most well-known seafood dishes to come out of Scandinavia, but there’s really no limit to fish-centric dishes in these northern countries.
- Seafood Lovers: Gravlax. Seafood lovers will enjoy their trip to Scandinavia since many of the dishes include some kind of fish. Throughout history, people from the Scandinavian countries came up with various ways of preserving and serving the fish that they caught in the nearby waters, which is why they have such a seafood-focused culinary tradition today.
- Open-Faced Sandwich: Smorrebrod. One of the most famous exports to come out of Denmark is the open-faced sandwich known as "smorrebrod." Originating as a heavy farmer’s lunch, the dish is comprised of dense dark bread, such as rye, topped with colorful combinations of ingredients.
- For Sweet Tooths: Cloudberry Jam. If you have a sweet tooth, there are a plethora of sweet treats and desserts to try while you’re in Scandinavia. Many of them are complemented by the wonderful cloudberry jam.
- Sweet Cheese: Geitost. The Scandinavian countries aren’t exactly known for their cheese, but there is one dairy specialty that you have to try during your visit.
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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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