If you’re looking for a dish that is light, tasty and healthy, this Scandinavian recipe for fish soup will be just what the doctor ordered. It’s perfect all year-round and is best served with bread on the side.
1½ lbs of fish cut into bite-sized cubes (whatever fish you like — e.g. salmon, haddock, cod)
12 or so mussels (you can always add other seafood favourites too)
1½ to 2 cups of dry white wine
5 cups of fish stock (you can add more or less depending — just taste the recipe as you cook)
1 cup of Half & Half cream
4 medium-sized potatoes (cut into bite-sized cubes)
2 leeks (thinly sliced)
4 carrots (thinly sliced)
2-3 garlic cloves (minced)
5 sprigs of thyme
½ tsp of Italian seasoning
Salt and pepper
2 tbsp of oil or butter for sautéing
Firstly, prepare the stockpot — add some oil or butter and allow it to heat up to a medium heat.
Throw in the carrots and leek and sauté for 3 to 4 minutes on a low heat.
Add the garlic, potatoes and all seasonings (except the salt and pepper) and sauté for 1 to 2 more minutes — you’ll know it’s ready when the garlic becomes fragrant.
Mix in the wine and fish stock (add more or less dependent on look and taste) — stir well.
Let it come to a boil for about 8 to 10 minutes (with the lid on).
Add the seafood to the pot. Cooking time here can vary, depending on whether you use fresh or frozen seafood, as well as the size of the pieces. Use your discretion.
When the seafood is done, turn off the heat and stir in the Half & Half cream.
Before serving, sprinkle with salt and pepper — seasoned to your liking.
Background: Norwegian fish soup
With their beautiful long coastline, many lakes and a fishing tradition that goes way back through history, it’s no surprise that seafood is such a key part of the Norwegian diet. They are the world’s second largest exporter of seafood, after all.
With this in mind, it’s likely that fish soup (in all its many variations) would have been a staple in their cuisine since people first walked on Norway’s stunning shores.