My Swedish friend AC now lives in Norway with Kristian and their two kids, and together they run Farsund Adventure. Kristian is a really good home cook, and the fish soup is one of his signature dishes. This version is for weeknights, when dinner should be quick and delicious and not too expensive, but there is also a luxury version, which Kristian will be sharing at a later point.
In this recipe, Kristian is using salmon and cod, but you can also use other kinds of fish as long as the texture is rather firm, so you’ll get nice and defined chunks of fish in your soup.
Kristian’s notes:
Be careful not to add too much water. The water and wine should just barely cover the vegetables. This is particular important if you use frozen fish, as the water from the frozen fish will add additional liquid to the soup.
The mussels and shrimp should be added at the very end, and the soup should not be brought to a boil after adding the shrimp, as that would make the shrimp tough and chewy.
All measurements are approximate. Use what you have in the fridge, and add water, wine, cream and butter accordingly, so you get a nice, creamy soup.
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Recipe: Kristian’s Fish Soup – The Weeknight Version
Recipe by Kristian
4
servingsIngredients
2 cups 2 (5 dL) water (see notes, you might need less or more)
1 cup 1 (2.5 dL) white wine
2 2 leeks
3 3 carrots
1 1 fennel
8 8 mushrooms
14 oz 14 (400 g) fish
1 cup 1 (2.5 dL) heavy cream
1 cup 1 (2.5 dL) mussels
1 cup 1 (2.5 dL) peeled shrimp
½ cup ½ (4 oz/ 100g) butter
Salt & Pepper
Directions
- Slice the leeks, carrots, fennel and mushroom and place in a big pot.
- Cover with water and white wine and bring to a boil. Turn down the heat and let it simmer for 10 minutes.
- Add the fish and bring to a boil.
- Add cream
- Add mussels, shrimp and butter. Make sure that all the ingredients in the soup are heated through, but avoid bringing to a boil after adding the shrimp and mussels.
- Season with salt and pepper. The soup is ready. Serve with a nice glass of white wine.
