Creamy Norwegian Fish Soup Recipes
CREAMY NORWEGIAN FISH SOUP
When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.
Provided by PetsRus
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
- Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
- Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
- Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
- Simmer for another 5 minutes, or until the fish and shellfish are tender.
- Add the parsley and salt and pepper to taste.
- Serve garnished with sour cream and the lumpfish caviar.
CREAMY SCANDINAVIAN SEAFOOD SOUP
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Provided by Tautec
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 g
CREAM OF FISH SOUP
Make and share this Cream of Fish Soup recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
- Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
- Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
- Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
- Puree the soup in a blender, food processor or use a stick blender.
- Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
- Add the cream to the soup and reheat gently.
- Serve garnished with the reserved prawns.
Nutrition Facts : Calories 368.4, Fat 24.1, SaturatedFat 13.9, Cholesterol 193.1, Sodium 676.7, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 30.8
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