Fish Soup from the Fjords

Recipe

Step 1

Skin the fish and cut into large cubes. Peel and chop the onion. Peel the carrot and the celeriac and dice. Wash the leek and finely slice.

Step 2

In a large saucepan, fry the onion in 30 g of butter for 3 minutes, pour in the white wine and leave until it has almost evaporated.

Step 3

Add the other vegetables, pour over the fish stock and simmer for around 15 minutes.

Step 4

Pour the cream into a small saucepan, add the remaining butter and simmer over a low heat for 3 minutes. Add to the soup, season to taste and stir thoroughly.

Step 5

Add the fish to the hot soup and cook for another 3 minutes. Chop the herbs finely and add them with the prawns at the last minute. Correct the seasoning.

You can add a heaped spoonful of cornflour just before pouring in the liquids to thicken the soup.

♥To be enjoyed with Palmer & Co Grands Terroirs 2015.

Ingredients

• 500 g of mixed fish (salmon, halibut, monkfish, etc.)
• 75 g of small peeled prawns
• 1 carrot
• 1 onion
• White part of 1 leek
• 1 slice of celeriac
• 40 g of butter
• 5 sprigs of dill
• 10 sprigs of chives
• 15 cl of white wine
• 15 cl of single cream
• 1 l of fish stock
• Salt
• Pepper