Fiskesuppe (Norwegian Fish Chowder)
This is a traditional Norwegian recipe.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 6tablespoons unsalted butter
- 4
- 2
- 1
- 1
- 1
- kosher salt and black pepper, to taste
- 2
- 1
- 1
- 4
- 3cups fish stock
- 2cups milk
- 1cup heavy cream
- 1 1⁄2tablespoons Worcestershire sauce
- 2lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock)
- 1⁄3
- 1⁄4
- 1lemon, juice of
- crusty bread, for serving
Advertisement
DIRECTIONS
- Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
- Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
- Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
- Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
- Serve with bread.
Advertisement