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Norwegian Fish Soup

www.cybershingle.comCountries like Norway have always had ready access to both saltwater and freshwater fish. So it's no secret that fish is a key part of the traditional Norwegian diet, and it's prepared in a wide variety of tasty ways—usually with very few ingredients. This soup is no exception. It's simple to prepare and adaptable to what's on hand. Like all soups, you can 'stretch' it by adding more of everything in the same pot. (For another version of Norwegian fish soup, see Grandpa Solberg's soup recipe).

KeyPotatoes. Use all-purpose white potatoes (they have the ideal mixture of tenderness and firmness) or, lacking those, select Yukon Gold or russets. If your spuds are really fresh, scrub rather than removing the peels.

KeyStock/water. You'll get more flavor and nutrition by using chicken, vegetable or fish stock for at least part of the liquid. Use low-sodium, MSG-free stocks.

KeyFish. I prefer salmon fillets, but firm white fish such as cod, haddock, hake, or pollack are also fine choices. So are scallops. If frozen, remove the fish from the package and thaw in a bowl of cold water. Remove any bones and skin. Lay uncut fillets in soup; they flake apart when cooked.

Total time about an hour. Serves 4-5.

SHOPPING LIST:

    • Scallions or onion
    • Celery
    • Potatoes
    • Garlic
    • Stock or water
    • Fish
    • Balsamic vinegar or lemon juice
    • Dill
1
In a large pot, melt the butter; then cook over medium heat for 6-8 minutes while stirring frequently; add garlic in last minute or so. If using onions, cook until transparent.
  • 2 T unsalted butter
  • 2-3 scallions (with most green parts) or small onion, chopped
  • 1-2 ribs celery, diced
  • 3-5 medium potatoes, diced (see above)
  • 1 clove garlic, minced or chopped
  • about 1 tsp salt
2
Add, bring to boil, then lower heat and simmer, covered, about 15-20 minutes or until potatoes are fork-tender. Stir occasionally.
  • about 5 cups (40 oz) stock, water or mixture of both (see above)
3
Turn off heat, submerge fish in pot, then cover and let fish cook gently until it flakes easily (8-10 minutes)
  • about 1 pound fish fillet, uncut (see above)
  • 1-2 teaspoons balsamic vinegar or lemon juice
  • Salt and ground black pepper to taste

To serve: Sprinkle servings with chopped fresh dill leaves (or chives or parsley). Add some cream to servings.

rainbow

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