Norway

Kristian is a really good home cook, and this fish soup is one of his signature dishes. This version is for weeknights, when dinner should be quick and delicious and not too expensive, but there is also a luxury version, which Kristian will be sharing at a later point.

In this recipe, Kristian is using salmon and cod, but you can also use other kinds of fish as long as the texture is rather firm, so you’ll get nice and defined chunks of fish in your soup.

Kristian’s notes

Be careful not to add too much water. The water and wine should just barely cover the vegetables. This is particular important if you use frozen fish, as the water from the frozen fish will add additional liquid to the soup.

The mussels and shrimp should be added at the very end, and the soup should not be brought to a boil after adding the shrimp, as that would make the shrimp tough and chewy.

All measurements are approximate. Use what you have in the fridge, and add water, wine, cream and butter accordingly, so you get a nice, creamy soup.

About AC & Christian – Farsund Adventures

AC is my friend from Sweden who now lives in Norway with Kristian and their two kids. Together, they run Farsund Adventure, which is a rental service for cabins and boats in Farsund, which is a town by the sea in the southwestern part of Norway. Kristian is an avid home cook and enjoys preparing tasty meals for his family from local ingredients and the fresh and delicious seafood so abundant in this part of the country.

Recipe: Kristian’s Fish Soup – The Weeknight Version

Recipe by Kristian from Farsund, Norway Course: Dinner, Soup

Servings

4

servings

In this recipe, Kristian is using salmon and cod, but you can also use other kinds of fish as long as the texture is rather firm, so you’ll get nice and defined chunks of fish in your soup.

Ingredients

• 2 cups 2 (5 dL) water (see notes, you might need less or more)

• 1 cup 1 (2.5 dL) white wine

• 2 2 leeks

• 3 3 carrots

• 1 1 fennel

• 8 8 mushrooms

• 14 oz 14 (400 g) fish

• 1 cup 1 (2.5 dL) heavy cream

• 1 cup 1 (2.5 dL) peeled shrimp

• ½ cup ½ (4 oz/ 100g) butter

• Salt & Pepper

Directions

• Slice the leeks, carrots, fennel and mushroom and place in a big pot.
• Cover with water and white wine and bring to a boil. Turn down the heat and let it simmer for 10 minutes.
• Add the fish and bring to a boil.
• Add cream
• Add mussels, shrimp and butter. Make sure that all the ingredients in the soup are heated through, but avoid bringing to a boil after adding the shrimp and mussels.
• Season with salt and pepper. The soup is ready. Serve with a nice glass of white wine.

Recipe Video