How much to cook Norwegian soup?
The cooking time for Norwegian Fiskesupe soup is 1 hour.
How to make Norwegian Fiskesupe soup
Products
Salmon fillet - 200 grams
Halibut fillet - 200 grams
Cod fillet - 200 grams
Mussels - 1 kilogram
Halibut bones - 500 grams
Flounder bones - 500 grams
Carrots - 5 medium-sized pieces
Cucumber - 1 piece
Celery - 5 stalks
Onions - 2 pieces
Leeks - 1 piece
Chives - 1 bunch
Milk - 1 glass
Heavy cream - 300 milliliters
Dry white wine - 400 milliliters
Butter - 100 grams
Vegetable oil - 1 tablespoon
Lemon - half
Ground fennel seeds - half a teaspoon
Bay leaf - 2 leaves
Black pepper - 10 peas
Salt and pepper to taste
How to make Norwegian soup
1. Peel and coarsely chop 3 carrots, 2 onions, leeks and 4 celery stalks.
2. Pour 1 tablespoon of vegetable oil into a preheated pan and fry the chopped vegetables in it.
3. Add fish bones and 300 milliliters of wine to frying, keep on fire for 2 minutes.
4. Pour the resulting mixture with water so as only to cover the bones.
5. Cook for 15 minutes after boiling, removing the resulting foam with a spoon or slotted spoon.
6. Reduce heat and simmer broth for another 20 minutes, not bubbling, then strain broth through a sieve.
7. Chop the cucumber, 2 carrots, celery stalk and chives into slices.
8. Cut the fish fillet into 2 by 2 centimeter pieces.
9. Rinse the mussels well, put in a saucepan and pour over the remaining wine; cook the mussels for 2 minutes, until the shells of the clams are open.
10. Strain the resulting broth through a sieve.
11. Put the finished strained fish broth on low heat.
12. When the broth boils, pour a glass of cold milk and 300 ml of cream into it, and bring to a boil again.
13. Add the broth of mussels to the soup and cook for 10 minutes.
14. Put butter in the soup and mix with a blender until smooth.
15. Season the soup with the juice of half a lemon, pepper and salt.
16. Add pieces of raw fish fillet to the soup. Cook for 3 minutes, then remove from heat.
Put pieces of fish and mussels on the bottom of the plate, pour over the soup, put the vegetables cut into circles on top. Your Norwegian fiskesuppe soup is brewed!
Fusofacts
- For Fiskesupe you need use only fresh seafood and fish; only such products will give the necessary richness and aroma.- Fiskesupe is considered winter soup, and the Norwegians, due to the climate, know a lot about them: the soup is hearty, hot and nevertheless balanced, the milky and fishy tastes are combined very organically.
- Fiskesuppé is prepared in Norway with the addition of a variety of seafood and fish species, but one thing in common is the addition dairy products.
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Last update Author / Editor - Lydia Ivanova