CREAMY FISH SOUP
It has been a cold past two weeks and it is good to serve a warm soup dish during this cold winter spells. I have always loved a creamy Norwegian fish soup. The above photo was taken from work when I served this hearty dish for the staff of Skretting Norge.
When I first arrived in Norway back in 2004, I had never tried a creamy fish soup before like this Norwegian version. I have been so used to clear fish soup back home in the Philippines. And we would normally have fish soup accompanied or eaten with rice. As it was very normal for us Filipinos to eat rice in most every meal of the day.
The fjords in Norway provides an abundant array of seafood from cod, halibut, crabs and shrimps among others.
Below is a simple recipe you can do at home. All you need are the following items stated below.
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Ingredients
- 3 tbs oil or butter
- 4 cloves garlic chopped
- 2 stalks celery chopped
- 1 small onion chopped
- 1 small leek sliced
- salt & freshly ground pepper to taste
- 4 cups fish stock
- 2 cups heavy cream
- 2 medium carrots peeled & julienned
- 1 small celeriac peeled & julienned
- 1 medium parsnip peeled & julienned
- 300 grams soup fish balls
- 300 grams shrimp peeled with no heads
- 300 grams boneless skinless cod fillet, cut into 1" pieces
- 300 grams boneless skinless salmon fillet, cut into 1" pieces
- parsley or dill for garnish
Ingredients
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Instructions
- Heat oil or butter in a casserole over medium heat.
- Sauté garlic, onions, celery, leeks and season to taste with salt and pepper.
- Add in the carrots, celeriac, parsnip, fish balls, shrimp, cod & salmon.
- Stir gently and continue to cook for about 5 minutes or until the fish are just cooked.
- If the soup base is too thin, you may add a bit of more cream or thicken it with a cornstarch mixture.
- Make sure not too overcooked both your vegetables & fish.
- Garnish with chopped parsley or dill. Serve with lemon wedge, slices of bread and a good churned butter.
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