Uncover the secrets of Nordic cooking with chef Nevada Berg

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Finely chop the carrots and onion.

Heat a pot over the fire and add a little oil.

Add the chopped onions and carrots to the pot and stir.

Cook the onions and carrots for a couple of minutes until softened.

Minced garlic is added to the softened onions and carrots, then stirred in.

Add fish stock to the pot and stir well, then cover with a lid and let simmer for a couple of minutes.

Cut the cod fillets into bite-sized pieces.

Once the soup is boiling, reduce the heat to a gentle simmer.

Add a good amount of creme fraiche and a bit of heavy cream to the soup, stirring to blend.

Season the soup with salt and let it simmer for a couple of minutes.

Add the cod pieces to the soup and stir gently.

Cover the pot and let it simmer for another 3 to 5 minutes until the cod is cooked through and flaky.

Warm up barley and sea salt bread wrapped in foil over the fire.

Finish the soup with fresh dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens