Best Creamy Norwegian Fish Soup Recipes

CREAMY NORWEGIAN FISH SOUP

Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

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

CREAM OF FISH SOUP

Cream of Fish Soup image

Make and share this Cream of Fish Soup recipe from Food.com.

Provided by JustJanS

Categories Australian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

25 g butter
25 g flour
550 ml fish stock
salt
white pepper
1 garlic clove, crushed
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns (shrimp)
salt
white pepper
75 ml cream
50 g butter

Steps:

Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
Puree the soup in a blender, food processor or use a stick blender.
Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
Add the cream to the soup and reheat gently.
Serve garnished with the reserved prawns.

Nutrition Facts : Calories 368.4, Fat 24.1, SaturatedFat 13.9, Cholesterol 193.1, Sodium 676.7, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 30.8

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