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Scandinavian fish soup

SERVES  4 bowls

Ingredients

6 tbsp. butter
4 garlic cloves, chopped
2 stalks celery, chopped
1 onion, chopped
1 leek, sliced in rings
2 carrots, thinly sliced
¼ celeriac, peeled and cut in cubes
4 potatoes, cut in cubes
1 fennel bulb, thinly sliced
3 cups fish stock
2 cups milk
1 cup thick cream
1½ tbsp. Worcestershire sauce
400 gr boneless, skinless cod fillet, cut into 2 cm pieces
1/3 cup dill, chopped, plus extra for garnish
Juice of 1 lemon
Crusty bread, for serving

Method

Heat the butter in a pan and sauté the garlic, celery, onion and leek until translucent. Add the carrots, celeriac, potatoes and fennel and cook for another 3 minutes. Pour in the stock and milk and bring to a low boil. Keep a close eye on the soup, because the milk might cause it to boil over! Simmer for 20 minutes, or until the vegetables can be pierced with the tip of a knife, but not mushy. Add the thick cream, Worcestershire sauce, the cod fillet and the dill, and heat for another 10 minutes. Season with salt and pepper. Share the soup over 4 bowls and top with more dill. Serve with crusty bread.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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