FISKESUPPE

 

Two-Fish Soup, or Fiskesuppe, is a traditional Norwegian dish that won a silver medal at the Bocuse d'Or in 1991.

This creamy, rich dish of fish and vegetables is a staple of Norwegian cuisine.

The traditional recipe involves preparing a fish stock, adding vegetables such as carrots, celery, and leeks, then blending everything with cream and fish.

The soup is often served with waffles and is considered an economical and delicious dish.

Fiskesuppe exemplifies the richness and diversity of Norwegian cuisine, which emphasizes the use of local and seasonal produce.

It also reflects Norway's culinary history, which has been shaped by diverse cultural influences and food traditions.

 

 

🌿🌟Recipe Steps 

 

▢ Ingredients

 

▢ 150g lean white fish
▢ 150g organic salmon
▢ 100g peeled organic shrimp
 

▢ 2 small carrots
▢ 1/2 leek (white part only)
▢ 2 button mushrooms
 

▢ 2 potatoes
▢ 1 onion
▢ 1 liter fish stock (or 1 tbsp fish stock powder and 1 liter water)
 

▢ 2 tbsp crème fraîche
▢ 2 tbsp 1 tbsp flour
▢ paprika
▢ salt, pepper

▢Preparation time: 15 min▢Cooking time: 25 min▢Difficulty: Easy

 

 

🌿🌟▢ Instructions

 

▢ Step 1: 🌿🌟 Preparing the vegetables

 

Clean, peel, and wash the vegetables.

Cut the carrots and potatoes into pieces.

Bring to a boil and let it boil for 5 minutes. Remove the onion and leek.

 

▢ Step 2: 🌿🌟 Preparing the shrimp and sauce

 

Add the shrimp at this point if they are already cooked.

Mix the flour with the crème fraîche and a little of the broth.

 

▢ Step 3: 🌿🌟 Simmering the Two-Fish Soup

 

Pour in the mixture, stir everything together, and bring to a boil.

Boil for 2 minutes and remove from heat.

Season with paprika, salt, and pepper.