Best 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

LIDEN FAMILY SCANDINAVIAN FISH SOUP image

Yield serves 6

Number Of Ingredients 17

1 finely chopped yellow onion
1 leek
3 sliced garlic cloves
1/4 of a finely chopped celery root
1/4 of a finely chopped fennel root
1.5 grams saffron
1 tsp. fennel seeds
20 oz. vegetable bullion
10 oz. white wine
3 peeled & diced tomatoes
7 oz. heavy cream
30 mussels
1/2 - 1lb. shrimp
1 filet of white fish (monk fish is recommended)
milk
flour
salt & pepper

Steps:

Saute until tender the first 5 ingredients. I use a food processor on pulse to quicken the recipe preparation time. Add the saffron, fennel seeds, vegetable bullion, and white wine. Let boil for 10 minutes. (The soup can be prepared in advance to this stage). Add the tomatoes, cream, shellfish and fish until cooked through. Use milk and flour to thicken to your liking. Salt and pepper to taste.