Fish soup with self-fished catch at the cabin

Fish soup with home-caught catch at the cabin is one of the best I know. It also tastes fantastic with fish from the fish counter.

1 finely chopped onion

2 tablespoons butter

1 clove finely chopped garlic

2 large carrots in tiny cubes

2 white beets in tiny cubes

1/4 celery root in tiny cubes

1 parsley root in tiny cubes

2 dl white wine, a little sweet, e.g. Riesling

The juice of 1/2 lime

3 dl god fiskekraft ev. fond

1/2 fennel in tiny cubes

1/2 finely chopped leek

1 tassel finely chopped parsley

1/2 ts saffron

1 teaspoon fish seasoning

7 dl cream

600 g white fish in cubes (eg saithe and cod)

250 g mussels

200 g peeled shrimp

Fry the onion and garlic until glossy in butter. Add white wine and cook until reduced by half, before adding spices, lime, fish stock and cream. Add the vegetables and let it soak until they are tender. Add the fish and mussels. Let it steep until the mussels open. Add parsley and prawns and taste if necessary. season with salt and pepper.

Served with good bread.

If you want a lighter soup, you can replace the cream with milk, but then it may be okay to smooth it with a little cornstarch.

 

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