So I decided to make this fish soup as it was one of the few things that seemed to be part of the 'original' Norwegian cuisine menu. I have never tasted it, (other than my own now) so I wasn't sure what to expect, but it turned out quite lovely and warming on a very snowy day in Norway!
creamy norwegian fish soup (fiskesuppe)
creamy norwegian fish soup (fiskesuppe)
- 100g butter
- 100g plain flour
- about a pint of fish or vegetable stock
- 2 medium carrots, chopped into discs
- 1 large leak, finely chopped in strips(just the white bits)
- 1 medium onion, diced
- 4 or 5 medium potatoes, peeled and cut into quarters
- 3 garlic cloves, crushed or finely chopped
- 12 peeled raw tiger prawns (approx)
- 12 small scallops (approx)
- 2 whole fish fillets (white fish)
- 300ml double cream
- 1/2 small bunch chopped fresh parsley
- salt and freshly milled black pepper
Method:
1.Melt the butter, add the onion and let the onion sweat on a medium heat.2. Once the onions have gone soft and see through, add the flour, stir for about 2 minutes without browning the flour.2. Add the stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.3. Add the garlic, carrots, leek and potatoes and turn the heat right down.4. Let simmer for about 30 minutes, then add the prawn, scallop, fish and the cream.5. Simmer for another 30 minutes, or until the fish and shellfish are tender.6. Add the parsley and salt and pepper to taste.
looks yummie x