Lets go to Norway with Fiskesuppe - Norwegian Fish Soup | Chef Terry

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a stock pot.

Add chopped celery, carrot, and parsnips, season with salt and pepper, and sweat for about 10 minutes.

Add leeks and continue cooking until softened.

Pour in about 5 ounces of white wine, bring to a boil, and reduce.

Add 2 quarts of fish stock and bring to a simmer, cooking until vegetables are soft, about 20-25 minutes.

Check seasoning and adjust with salt and black pepper.

Add more fresh dill and a squeeze of lemon for acidity.

Stir in about half a cup of cream.

Add cod and salmon, cooking until fish is flaky, about 1 minute.

Plate the soup and garnish with fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens