This Norwegian Fish Soup is a velvety mix of cream, fish, and vegetables. The ultimate quality of the soup is using fresh fish and homemade fish stock. When making this creamy fish stew, feel free to use a mix of cod, salmon, halibut. You can substitute cod with mahimahi, salmon, scallops, or shrimp
♥ Ingredients ♥
3-4 tablespoons butter
1/3 cup flour
4 cups fish stock
1 bay leaf
1 medium carrot, finely chopped
1 leek, finely sliced
1 stalk of celery, sliced
12 peeled shrimp, approx.
1 lb mussels
4 -6 ounces cod (or your choice of fish - salmon)
1 pieces of tilapia
1/2-3/4 cup heavy cream
salt and pepper
Optional, lumpfish caviar
Cook the fish and shrimp in water.
Remove the fish and shrimp from the fish stock and cook the vegetable and (frozen) mussels in the fish stock.
Remove the mussels from the fish stock.
Melt butter and add flour and cream and let it cook for approx. 5 min. and add the fish stock with the vegetables.
Add the cooked fish and shrimp.
Simmer for a couple of minutes and add the cooked mussels.
Sprinkle with the parsley and chives, and add salt and pepper to taste.
♥ We hope you enjoyed our video and recipe!