Fish soup with fish pudding is a fairly cheap dish. I don't think fish pudding is that exciting, but it tastes good in this soup. The fish pudding takes a little color from the saffron, but I think that just looks delicious and inviting.
1 finely chopped onion
2 tablespoons butter
1 clove finely chopped garlic
2 large carrots 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 good fishing power
1/2 fennel in tiny cubes
1/2 finely chopped leek
1 tassel finely chopped dill
1/2 fish pudding
1/2 ts saffron
1 teaspoon fish seasoning
7 dl cream
200 g diced salmon or trout
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 the fish pudding and let it soak until the fish is cooked. Add dill and prawns at the very end and season with salt and pepper.
If you want a lighter soup, you can replace the cream with milk, but then it might be good to smooth it with a little cornstarch, so it doesn't become so thin.
If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.
You can also follow the blog on Facebook .
