Creamy Norwegian Fish Soup

Instructions

1. 1

   Prepare the Fish and Vegetables

   7 min

   Begin by cutting the fish fillets into bite-sized cubes or strips, ensuring they are uniform for even cooking. Next, finely chop the garlic and slice the potatoes, carrots, and leek into thin, even strips to help them cook quickly and evenly. Aim for a consistent thickness of about 1/4 inch for the vegetables to ensure they soften at the same rate.

2. 2

   Sauté Garlic in Butter

   3 min

   In a large pot, melt butter over medium heat. Once melted, add the chopped garlic and sauté it until it turns golden brown, which should take about 2 minutes. This step releases the flavors of the garlic, creating a fragrant base for your soup.

3. 3

   Make the Roux

   3 min

   Sprinkle the flour into the pot with the sautéed garlic, stirring continuously to combine. Cook the mixture for about 1-2 minutes to eliminate the raw flour taste and create a roux, which will help thicken the soup later.

4. 4

   Whisk in Fish Stock

   5 min

   Slowly add the fish stock to the roux while whisking vigorously to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined, ensuring that the roux is fully incorporated into the stock, which should take about 3-4 minutes.

5. 5

   Add Vegetables and Milk

   9 min

   Add the sliced potatoes, carrots, and leek to the pot, along with the milk. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Allow it to cook for about 10 minutes, or until the vegetables are tender but not mushy, stirring occasionally to prevent sticking.

6. 6

   Incorporate Crème Fraîche

   4 min

   Once the vegetables are tender, stir in the crème fraîche until it is fully melted and integrated into the soup. Bring the soup back to a gentle simmer; when you see small bubbles forming, turn off the heat to prevent overcooking the cream, which should take about 2 minutes.

7. 7

   Cook Fish and Shrimp

   4 min

   Gently add the fish cubes to the hot soup, allowing them to cook through for about 5 minutes until they are opaque and flaky. If you are using shrimp, add them in the last minute of cooking to ensure they are just cooked and tender without becoming rubbery.

8. 8

   Garnish and Serve

   2 min

   Before serving, sprinkle the chopped chives over the soup for a fresh finish. Ladle the rich and creamy soup into bowls and enjoy it hot, allowing the vibrant flavors to shine through.

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