Creamy Norwegian Fish Soup

Pets'R'us's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 ½ tablespoons butter
• 2 ½ tablespoons plain flour
• 4 -5 cups fish stock or 4 cups vegetable stock
• 1 medium carrot , finely chopped in strips
• 1 -2 cup leek , finely chopped in strips
• 1 -2 potato , peeled and cut into small cubes (optional)
• 1 (14 ounce) can chopped tomatoes (optional)
• 12 peeled raw shrimp (approx)
• 12 mussels (approx) or 12 small scallops (approx)
• 4 -6 ounces catfish (or fish of your own choice)
• ½ cup heavy cream
• ¼ cup chopped fresh parsley
• salt and pepper
• 2 tablespoons sour cream (optional)
• 2 teaspoons lumpfish caviar (optional)

Directions:

1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
5. Simmer for another 5 minutes, or until the fish and shellfish are tender.
6. Add the parsley and salt and pepper to taste.
7. Serve garnished with sour cream and the lumpfish caviar.

Reviews

[Lura #2]

Bacalao! Have a look at this page! www.nordicdelicatessen.com/recipes.html I have no responsibilities for homesickness... ;) L