The cooking time of the Norwegian fiskesuppe soup will be 1 hour.
How to cook Norwegian Fiskesuppe Soup
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
Bulb onion – 2 pieces
Leek – 1 piece
Chives – 1 bunch
Milk – 1 cup
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 cook Norwegian soup
1. Peel and coarsely chop 3 carrots, 2 onions, leeks and 4 stalks of celery.
2. Pour 1 tablespoon of vegetable oil into a preheated pan and fry chopped vegetables on it.
3. Add fish bones and 300 milliliters of wine to the roast, keep on fire for 2 minutes.
4. Pour the resulting mixture with water so as to just cover the bones.
5. Cook for 15 minutes after boiling, removing the resulting foam with a spoon or slotted spoon.
6. Reduce the heat and simmer the broth for another 20 minutes, avoiding bubbling, then strain the broth through a sieve.
7. Chop cucumber, 2 carrots, celery stalk and chives into slices.
8. Cut the fish fillet into pieces measuring 2 by 2 centimeters.
9. Rinse the mussels well, put them in a saucepan and pour over them with the remaining wine; cook the mussels for 2 minutes until the clam shells open.
10. Strain the resulting broth through a sieve.
11. Put the strained fish broth on a slow fire.
12. When the broth boils, pour a glass of cold milk and 300 milliliters of cream into it, and bring to a boil again.
13. Add a decoction of mussels to the soup and cook for 10 minutes.
14. Put the 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 the 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 cooked!
– For fiskesuppe, it is necessary to use only fresh seafood and fish; only such products will give the necessary richness and aroma.
– Fiskesuppe is considered a winter soup , and the Norwegians, due to the climate, know a lot about them: the soup is hearty, hot and yet balanced, milky and fishy tastes are combined very organically.
– In Norway, fiskesuppe is prepared with the addition of a variety of seafood and fish species, but one thing in common is the addition of dairy products .