Creamy Norwegian Fish Soup
A creamy, comforting Norwegian seafood soup featuring fish, potatoes, and vegetables in a rich milk and crème fraîche broth.
Pasos
- 1
Cut the fish fillets into cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
- 2
Melt butter in a pot and add the garlic. When the garlic turns golden, add the flour and whisk well.
- 3
Add the fish stock and whisk until there are no lumps.
- 4
Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
- 5
Add the crème fraîche. Bring the soup back to a simmer and once the soup begins to bubble again, turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
- 6
Sprinkle with chives (or dill or parsley) before serving.
