129 Norway – Fiskesuppe

Fiskesuppe

This wonderfully rich fish soup was really a satisfying experience. This recipe was not complicated to put together but be prepared to chop and peel lots of vegetables first.

Ingredients

6 tbsp. unsalted butter

4 cloves garlic, chopped

2 stalks celery, chopped

1 small onion, chopped

1 green bell pepper, seeded and chopped

1 small leek, sliced 1⁄4″ thick

Kosher salt and black pepper, to taste

2 medium carrots, sliced 1⁄4″ thick

1 large parsnip, peeled and chopped

1 small celeriac, peeled and chopped

4 medium new potatoes, peeled and cut into 1″ pieces

3 cups fish stock

2 cups milk

1 cup heavy cream

1 1⁄2 tbsp. Worcestershire sauce

2 lb. boneless, skinless cod fillet, cut into 2″ pieces

1⁄3 cup dill, chopped, plus more for garnish

1⁄4 cup parsley leaves, chopped

Juice of 1 lemon

Crusty bread, for serving

Instructions

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 cod, 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.

Original recipe found here:

https://www.saveur.com/article/Recipes/Norwegian-Cod-Vegetable-Chowder