Creamy Norwegian Fish Soup

Creamy Norwegian Fish Soup

Time: 40 mins

Ingredients

  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons plain flour
  • 4 -5 cups fish stock or 4 cups vegetable stock
  • 1 medium carrot, finely chopped in strips
  • 1 -2 cup leek, finely chopped in strips
  • 1 -2 potato, peeled and cut into small cubes (optional)
  • 1 (14 ounce) can chopped tomatoes (optional)
  • 12 peeled raw shrimp (approx)
  • 12 mussels (approx) or 12 small scallops (approx)
  • 4 -6 ounces catfish (or fish of your own choice)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • salt and pepper
  • 2 tablespoons sour cream (optional)
  • 2 teaspoons lumpfish caviar (optional)

Directions

  • 1 Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
  • 2 Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
  • 3 Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
  • 4 Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
  • 5 Simmer for another 5 minutes, or until the fish and shellfish are tender.
  • 6 Add the parsley and salt and pepper to taste.
  • 7 Serve garnished with sour cream and the lumpfish caviar.
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