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Home > Recipes > Fiskesuppe

Fiskesuppe
( SERVES 6 )

Laurie Black

Publication: Bite

Bite

Ratings: 5.0 / 5 FROM 1

Fiskesuppe

Photo by Tamara West

5.0 / 5 FROM 1

This Norwegian soup is traditionally made sweet and sour by using a little sugar and vinegar. Here, the vegetables add the sweetness while creme fraiche and lemon add a bit of a tang.

Ingredients

½ Celeriac, peeled and diced
½ Leek, diced
1 clove Garlic, sliced
1 stick Celery, sliced
2 Carrots, peeled and sliced
850 ml Fish stock, use good quality fish stock
150 ml Cream
400 g White fish, such as butterfish or blue cod, cut in chunks
1 Tbsp Fresh chives, roughly snipped
3 Tbsp Fresh dill, sprigs
⅓ cup Creme fraiche, beaten with a spoon to loosen
6 servings Lemons, cut into wedges, to serve

Directions

  1. Add the vegetables to the stock in a large saucepan and bring to a simmer. Cover and cook gently for 20 minutes or until vegetables are tender.
  2. Stir in the cream and bring back to a very gentle simmer.
  3. Add the fish and cook gently for 3-5 minutes, until just cooked through. Add chives and season to taste.
  4. Serve immediately in bowls, scatter with dill. Add a good swirl of sour cream to each bowl. Offer lemon wedges for boosting sourness. 
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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