Creamy Norwegian Fish Soup

Steps

1. Cut the fish fillets into cubes or strips. Chop the garlic and slice the potatoes, carrots, and leek into thin strips.
2. In a pot, melt butter over medium heat and add the garlic. Cook until the garlic is golden.
3. Stir in flour, mixing well to form a roux.
4. Gradually whisk in fish stock until smooth, ensuring there are no lumps.
5. Incorporate the vegetables and milk, then bring the mixture to a boil. Let it simmer for about 10 minutes.
6. Stir in crème fraîche and return the soup to a gentle simmer. Once it bubbles, turn off the heat.
7. Add the fish to the hot soup and let it cook for 5 minutes. If using shrimp, add it just before serving.
8. Garnish with chives before serving.