Homemade Fish Soup
Creamy Norwegian fish soup with tender pieces of salmon and fresh root vegetables in a light, flavorful broth.
Equipment
Ingredients
Ingredients
potato (peeled, grated)
2 piece
carrot (peeled, grated)
2 piece
celeriac (peeled, grated)
0.25 piece
onion (finely chopped)
1 piece
garlic (thinly sliced)
2 clove
fish stock (prepared)
1 liter
salt
1 teaspoon
black pepper
0.5 teaspoon
heavy cream
300 milliliter
salmon fillet (cut into pieces)
400 gram
chives (finely chopped)
1 tablespoon
Instructions
Prepare vegetables
Start by peeling and coarsely grating the potato, carrot and celeriac, or cut them into thin strips. Finely chop the onion and slice the garlic thinly.
Cook vegetables in broth
Add prepared fish stock and vegetables to a pot. Simmer for 5-10 minutes. Season with salt and pepper.
Add cream and prepare fish
Add cream or crème fraîche and bring just to a boil before serving. Meanwhile, cut the fish into suitable pieces.
Poach fish in soup
Add fish pieces, remove pot from heat and let the fish steep in the soup for about 5 minutes until just cooked through.
Storage
Best served fresh. Fish texture changes when reheated. Do not freeze.
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