Skagen Fish Soup
⏳ Time
1 hour + 2 hours
🥕 Ingredients
21
🍽️ Servings
4
Description
Recipe from John Smith, chef at Oceanview Bistro.
Ingredients
- Vegetable Oil - 20 fl oz
- "Red fish head" - 2 pieces
- Onion - 2 heads
- Parsley - 1 piece
- Celery stalk - 2 pieces
- Dry White Wine - 3 fl oz
- Tomatoes - 7.1 oz
- Saffron - 0 oz
- Carrot - 1.4 oz
- Leek - 1.4 oz
- Scorpion fish fillet - 2.8 oz
- Smoked haddock fillet - 2.8 oz
- Halibut - 2.8 oz
- Peeled Cooked Shrimp - 2.8 oz
- Scallops - 2.8 oz
- 33% Cream - 2 fl oz
- Meyer Lemon Juice - 1 tablespoon
- Dried Dill Stems - 0.2 oz
- Salt - to taste
- White Pepper (whole) - a pinch
- Dill - 5.3 oz
Step by Step guide
Step 1
Prepare dill oil. Remove the thick stems from the dill and place it in a saucepan (set aside a few sprigs for garnish), then pour in the oil and heat to 140°F. Blend on high speed until smooth, then quickly cool it down by placing the container with the oil on ice or in ice-cold water. Strain the oil through a cheesecloth to remove any sediment.
Step 2
Prepare the fish stock. Cut the fish heads in half. Completely submerge them in ice-cold water and refrigerate for 2 hours. Drain the water and rinse the heads under running water. Pat dry with paper towels.
Step 3
Slice the onion into thick half-rings and cut 1 stalk of celery into random pieces.
Step 4
Pour vegetable oil into a heatproof pot (or deep baking dish). Add the prepared vegetables and mix them with your hands. Bake in a preheated oven at 356°F for 20 minutes.
Step 5
Remove the pot from the oven, add the fish heads, and season with salt. Bake for an additional 30 minutes.
Step 6
Pour water into the pot until it covers the heads, plus an additional cup. Keep the broth in the oven for another hour without reducing the heat.
Step 7
Chop the tomatoes randomly, place them in a saucepan, and cook over low heat until soft. Pour in the white wine and let it reduce.
Step 8
Strain the broth and pour it back into the cleaned pot, then place it on the stove. Add the stewed tomatoes and saffron diluted with water, bring to a boil, and simmer for about an hour.
Step 9
Cut the fish fillet into small cubes, leaving the shrimp and scallops whole.
Step 10
Thinly slice the carrot and the remaining celery stalk, and cut the leek into 5 mm rings.
Step 11
Combine the broth, vegetables, fish, and seafood in a pot, bring to a boil, and simmer until the fish and seafood are cooked through (about 5 minutes).
Step 12
Season with salt and pepper, add lemon juice, then cream, and mix well. Pour the soup into bowls, garnish with dill, and drizzle with dill oil.
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