Scrumptious Norwegian fish soup (fiskesuppe med torsk) with white cod fish, greens and all the correct spices. Comforting, soothing and excellent on a wet day.
Right now we’re making a stunning cod soup with only a handful of greens – and never a drop of milk in sight. Don’t ask me why, however fish and milk collectively simply doesn’t do it for me, particularly in a soup.
A lot of the cod I purchase comes from sustainable shares up within the Norwegian Arctic or the Baltics. You’ll normally discover it offered frozen (or thawed) as fillets, whereas the opposite bits are inclined to reside within the freezer aisle too. The excellent news? This soup works a deal with whether or not you’re utilizing fillets or the trimmings.
Take a look at my recipe for Mediterranean Anchovy Pizza – it’s actually one thing.
Elements and Substitutions
- Cod fish fillets – contemporary or frozen (must be thawed earlier than cooking)
- Celery sticks – contemporary, minimize in cubes
- Potatoes – pink or previous potatoes, minimize in cubes
- Carrots – peeled (if not natural) and chopped
- Onion – pink, white or yellow onion works nice. Spring onion too.
- Butter – for additional style.
- Lemon juice – freshly squeezed
- Tomato paste – ideally natural
- Spices – coriander, parsley, black pepper; and salt to style;
- Water – or fish broth ( or use inventory cubes)
The way to make Norwegian cod fish soup?
1st: Cook dinner cod fish fillets and pressure fish water, save broth for later. Clear from bones as wanted.
2nd: Sauté greens, then simmer in broth. Add minimize fish and spices on the finish.
What spices go effectively with fish soup?
Relying on the kind of fish you utilize (fatty or much less fatty) spices can differ. Nevertheless, most fish soups can solely profit from the next spices and herbs:
- Coriander (contemporary/fried powdered)
- Fennel (contemporary/dried)
- Dill (contemporary/dried)
- Candy paprika
- Chili flakes
- black cayenne pepper
- Parsley
Norwegian Fish Soup with Cod (fiskesuppe med torsk)
Hearty, wealthy and simple Norwegian fish soup with greens and cod fish fillets (fiskesuppe mod torsk) made simply the best way fisherman make it.
Stop your display screen from going darkish
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2 soup pots with lid
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1 slicing board & knife
- 300 g cod fish fillets, boiled & cleaned
- 2 celery sticks, chopped
- 1 carrot, chopped
- 1 pink potato, peeled and chopped
- 1 pink onion, minced
- 4-6 tbsp. butter
- 1/2 lemon, (juice wanted solely)
- 3 tbsp. tomato paste
- 1 liter water/pure fish broth, extra/much less if wanted
- 1 tsp. coriander powder
- 2 tbsp. contemporary parsley, chopped
- sea salt and black pepper to style
- 1 tbsp. sizzling pepper flakes, elective
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First, in a big cooking pot, add water and fish fillets and convey to a boil. Let simmer for 10-15 min. or till totally cooked.
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Take away from pot and let cool. Then clear fish from bones (if any) and chop finely. Put aside. Use fish water for soup (higher pressure it).
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In a separate pot add butter (low warmth), chopped carrots, celery, potatoes and onion. Sauté for a couple of minutes till brown-ish.
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Subsequent, add fish water (or broth), tomato paste, salt & pepper, contemporary lemon juice and coriander powder. Carry to a boil after which let simmer till greens are cooked.
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Add precooked cod fish and chopped parsley. Stir and depart to take a seat for 10 minutes (faraway from range prime).
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Serve sizzling with some spicy pepper flakes (elective).
VARIATIONS:
- use different components of cod fish to make the identical soup. Or substitute with salmon fish.
- use water from boiling fish in as fish broth.
- add fish inventory cubes for stronger style – elective.
Serving: 1 cup | Energy: 220kcal | Carbohydrates: 14.1g | Protein: 15.4g | Fats: 12.1g | Ldl cholesterol: 43mg | Sodium: 341mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg
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