Bergen Fish Cream Soup
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
2
Description
Cod fillet stands shoulder to shoulder with salmon fillet. Mussels and shrimp follow closely behind. This slightly sweet creamy soup is uplifting and quite simple to make.
Ingredients
- Smoked haddock fillet - 7.1 oz
- Cod fillet - 7.1 oz
- Mussels - 3.5 oz
- Peeled Cooked Shrimp - 3.5 oz
- Dry White Wine - 8 fl oz
- Butter - 3 spoons
- Wheat Flour - 3 spoons
- Cream - 5 fl oz
- Salt - to taste
- Saffron - to taste
- Bay leaf - to taste
- White Pepper (whole) - to taste
- Leek - 1 piece
- Carrot - 1 piece
Step by Step guide
Step 1
Boil the mussels and shrimp in white wine, then remove them, set aside, and strain the broth.
Step 2
Combine the melted butter with the flour and add them to the broth.
Step 3
Add the cream and one liter of hot boiled water, then simmer for another 20 minutes over low heat.
Step 4
Cut the fillets of salmon and cod, and immerse them in the broth.
Step 5
Sauté the carrots, cut into matchsticks, in butter until lightly browned.
Step 6
Add saffron and bay leaf, season with salt and pepper. A few minutes before serving, add the seafood and sautéed vegetables to the broth.
Step 7
Add the chopped leek — the dish is ready.
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