Introduction
Fiskesuppe, or Norwegian fish soup, is a hearty and flavorful dish that is perfect for chilly days. Made with fresh fish, vegetables, and a creamy broth, this soup is a classic Norwegian comfort food. In this article, we'll take you through the steps of making fiskesuppe at home, so you can enjoy this delicious soup with your friends and family.
Ingredients
- 1 lb white fish fillets, such as cod or haddock, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 potatoes, peeled and chopped
- 4 cups fish or chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Step 1: Saute the vegetables
Melt the butter in a large pot over medium heat. Add the onion, celery, carrots, and potatoes. Cook for 5-7 minutes, or until the vegetables are softened.Step 2: Add the broth and seasonings
Add the fish or chicken broth, bay leaf, thyme, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.Step 3: Add the fish
Add the fish to the pot and let it cook for 5-7 minutes, or until it is cooked through.Step 4: Add the cream
Add the heavy cream to the pot and stir to combine. Let the soup simmer for an additional 5 minutes, or until it has thickened slightly.Step 5: Serve the soup
Remove the bay leaf from the soup and discard it. Ladle the soup into bowls and garnish with chopped fresh parsley.Tips and Tricks
- Feel free to use any type of white fish fillets that you prefer, such as tilapia or pollock.
- You can add additional vegetables to the soup, such as leeks, bell peppers, or fennel.
- If you don't have fish or chicken broth, you can use vegetable broth instead.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
- You can serve the soup with crusty bread or crackers for dipping.
- This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, simply heat the soup on the stove over medium heat until it is heated through.
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