Best Liden Family Scandinavian Fish Soup Recipes

Scandinavian Fish Soup image

Provided by monkeybane

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb cod
1 large onion, sliced
3 garlic cloves, sliced
2 large carrots, small dice
1 -2 large potato, small dice
1 (8 ounce) package fresh mushrooms
i large can crushed tomatoes
1 1/2 cups chicken stock or 1 1/2 cups broth
1 1/2 cups of v-8 vegetable juice or 1 1/2 cups tomato juice
oil
butter
soy sauce
flour, for thickening
salt & pepper
lemon juice
crusty bread

Steps:

Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms.
Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste.
Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer.
While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan.
Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side.
If desired, you may hit the fish with a splash of lemon or lime juice at the end.
Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes.
When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy!

Nutrition Facts : Calories 243.2, Fat 2, SaturatedFat 0.4, Cholesterol 49.6, Sodium 477.4, Carbohydrate 30.2, Fiber 4.9, Sugar 8, Protein 27.3

Creamy Norwegian Fish Soup image

Provided by PetsRus

Categories Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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.