Bergen Fish Cream Soup
Soups • Norwegian
Description
Cod fillet stands shoulder to shoulder with salmon fillet. Mussels and shrimp follow closely behind. This slightly sweet creamy soup is uplifting and quite simple to make.
Ingredients
- Smoked haddock fillet 5 oz
- Cod fillet 5 oz
- Mussels 5 oz
- Peeled Cooked Shrimp 5 oz
- Dry White Wine 10 fl oz
- Butter 3 spoons
- Wheat Flour 3 spoons
- Cream 5 fl oz
- Salt to taste
- Saffron to taste
- Bay leaf to taste
- White Pepper (whole) to taste
- Leek 1 piece
- Carrot 1 piece
Step-by-Step Guide
Step 1
Boil the mussels and shrimp in white wine, then remove them, set aside, and strain the broth.
Step 2
Combine the melted butter with the flour and add them to the broth.
Step 3
Add the cream and one liter of hot boiled water, then simmer for another 20 minutes over low heat.
Step 4
Cut the fillets of salmon and cod, and immerse them in the broth.
Step 5
Sauté the carrots, cut into matchsticks, in butter until lightly browned.
Step 6
Add saffron and bay leaf, season with salt and pepper. A few minutes before serving, add the seafood and sautéed vegetables to the broth.
Step 7
Add the chopped leek — the dish is ready.
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