A couple of weeks ago when I was in Sweden we went to a fish restaurant where my colleagues had fish soup. I ordered salmon instead as the soup had shrimps. However it looked and smelt so good that I looked at it carefully to see what it contained. This morning I read a few recipes and here is what I came up with.
1 red onion
2 garlic cloves, thinly sliced
2 carrots, grated
pinch of saffron threads
2 dl white wine
2dl fresh cream
2 dl water
freshly ground pink peppercorn and black pepper
300 gr salmon
300 gr firm white fish (cod or flounder)
sprigs of fresh dill
crème fraiche
Gently sauté the onion and the garlic. When translucent, add the grated carrots and sauté for another 5 minutes.
Add the wine, cream, water, pepper and saffron. Simmer for about 10 minutes. Finally incorporate the fish and toss in the dill.
Serve hot with a dollop of crème fraiche in each bowl.
Creative! I can’t eat it because of the dairy, but the addition of wine, multiple types of fish, and the saffron seem to guarantee tasty.
Maybe a substitute would work fine.
Oh, this looks great! My husband had a fish soup in a Brooklyn restaurant once, and he has been begging me to make a fish soup ever since. I just didn’t have a recipe that sounded right. This sounds right.
I have just tasted it (the fast is over here). It was lovely.
send to kcc, of course
sounds amazing
Done! Thank you Batya.
Thanks for this, I’m going to try it with some of our southern ocean fish. Leora, perhaps you could use coconut cream and a bit of spice to make it more like a thai flavoured soup?
Jane, if you do make it, let me know how it went. Thanks for suggesting a parve alternative.
Ooh! I have salmon and tilapia in my freezer. Interesting idea.
Hope you enjoy it if you do make it.
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Thank you for sharing this with the Kosher Cooking Carnival. http://wp.me/p1Xzn9-1e
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