Icelandic Fish Soup Cooked on the Kadai Indian Fire Bowl

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: salmon

💰Cheaper: cod

Salmon adds healthy fats while cod is often more affordable.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with fish scraps

Vegetable broth offers a lighter base, while scraps reduce waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

Set up a tripod over the fire with a cooking bowl.

Melt butter in the bowl over the fire.

Add chopped onions and celery; cook until softened, about 8-10 minutes.

Stir in tomato paste and cook for 2 minutes.

Add white wine and port; cook down for 4-5 minutes to burn off the alcohol.

Pour in about 1 liter of vegetable stock and season with salt and pepper.

Let the mixture simmer uncovered for about 20 minutes.

Add the seafood (salmon, haddock, and prawns) and stir; cook for about 5-6 minutes until fish is cooked through.

Squeeze lemon juice into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens