Northern Fish Soup

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'Scandinavian Cuisine: Simple and Cozy Food for Every Occasion' by John Smith. 'In Scandinavia, everyone loves fish, especially in soups, and this dish has many variations—family recipes and regional specialties. It’s a hearty, simple dish that can be adapted to any seafood. Add herbs to your liking—if you enjoy a fresh taste, dill and chives are the best choices.'

Ingredients

Fish Oil - 1½ l
Shallot - 2 pieces
Celery stalk - 1 piece
Leek - 1 piece
Carrot - 1 piece
Parsnip - 1 piece
Mussels - 10.6 oz
Butter - 0.9 oz
Onion - 1 piece
Wheat Flour - 0.9 oz
Champagne Vinegar - to taste
Heavy cream - 5 fl oz
Meyer Lemon Juice - to taste
Sugar - a pinch
Cod fillet - 12.3 oz
Shrimp - 5.3 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Bring 500 ml (2 cups) of broth to a boil in a pot. Add the vegetables (excluding the onion) and simmer covered over low heat until the vegetables are tender (7–10 minutes, depending on the size of the pieces).

Step 2

If the shellfish are fresh, cook them in a separate pot. Make sure that the shells are clean, and cook in a layer of water about 0.6 inches deep until the shells open. Remove from heat and discard any that do not open. If the shellfish are already cooked, add them to the soup at the very end.

Step 3

In a large pot, melt the butter and sauté the chopped onion without changing its color. Gradually add the flour and stir. Slowly pour in the remaining broth, constantly bringing it to a boil to create a sauce. Once all the broth is added, incorporate the vegetable broth. If the soup is too thick, dilute it with water. Let it simmer for 5–7 minutes.

Step 4

Season the soup with salt and pepper, and add a splash of vinegar. Reduce the heat to low, pour in the cream, and stir well. Add lemon juice to taste. If the soup is too tangy, add a pinch of sugar.

Step 5

Cut the fish into small pieces and add it to the soup (it will cook for about 5 minutes). Remove from heat and add the shrimp. Finally, add the shells with the mollusks. Serve immediately with fresh bread.