Name: Norwegian Fish Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 lb (450g) mixed white fish fillets (cod, haddock, or pollock), cut into 1-inch chunks; 8 oz (225g) salmon fillet, skinned and cut into 1-inch chunks; 8 oz (225g) peeled shrimp; 2 tablespoons butter; 1 leek, white and light green parts only, thinly sliced; 2 medium carrots, diced; 1 fennel bulb, diced; 2 medium potatoes, peeled and cubed; 4 cups (950ml) fish stock; 1 cup (240ml) heavy cream; 2 tablespoons fresh dill, chopped, plus extra for garnish; 1 tablespoon fresh lemon juice; Salt and white pepper to taste

Instructions

Prepare the vegetables

Melt butter in a large pot over medium heat. Add the leeks, carrots, and fennel. Sauté for 5-7 minutes until the vegetables begin to soften but not brown.
Create the soup base

Add the potatoes and fish stock to the pot. Bring to a simmer and cook for 10 minutes until the potatoes are just tender when pierced with a fork.
Add the cream

Pour in the heavy cream and bring the soup back to a gentle simmer. Do not let it boil rapidly or the cream might separate.
Cook the seafood

Add the white fish chunks first and cook for 2 minutes. Then add the salmon pieces and shrimp, cooking for another 3 minutes until all seafood is just cooked through. The fish should be opaque and flake easily.
Season and finish

Stir in the fresh dill and lemon juice. Season with salt and white pepper to taste. Remove from heat immediately to prevent overcooking the seafood.
Serve

Ladle into warm soup bowls and garnish with extra fresh dill. Serve immediately with crusty bread on the side.

Norwegian Fish Soup

Ingredients

Instructions

Nutritional Information