Fiskesuppe (Creamy Norwegian Fish Soup)

Ingredients

• 1 lb Fish fillet
• 1 clove Garlic
• 2 medium Potatoes
• 2 Carrots
• 1 Leek
• 3 tablespoons Butter
• 5 tablespoons Flour
• 4 cups Fish Stock
• 1 cup Milk
• 1 1/4 cup Creme Fraiche
• 1 cup Shrimp
• 1 tablespoon Chives

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cut the fish into cubes or strips. Peel and chop the garlic, and cut the potatoes, carrots and leek into thin strips.
2. Melt the butter in a large pot and cook the garlic until it turns golden.
3. Stir in the flour and whisk for a minute to cook it out.
4. Pour in the fish stock gradually, whisking constantly until the mixture is smooth.
5. Tip in the vegetables and milk, bring to the boil, then cook for about 10 minutes until the vegetables are tender.
6. Stir in the crème fraîche and bring the soup back to a gentle simmer.
7. As soon as it starts to bubble again, turn off the heat, then add the fish to the hot soup and leave it to cook through for 5 minutes.
8. Stir the shrimp through just before serving.
9. Scatter with chives and serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.