Fiskisupa

Since I make soups on a regular basis, I frequently do searches for soups I haven't made before. I don't generally make seafood based soups, mainly because when I make soup, I'm trying to make a couple of meals through the week. Generally with seafood based soups, the shelf life isn't as long as say a pork, chicken, or even vegetable based soup. I ran across this Icelandic fish soup and it seems interesting and flavorful. The way you make the soup, and layer the flavors gives you a rich creamy soup that carries the fish extremely well.

I looked at a couple of recipes and they all have a couple of common ingredients. Mainly a nice fish, generally a white fish, but salmon or similar fish will work as well. Potatoes, cream, leeks, root vegetables, curry powder, and tomatoes. I added some garlic, fresh tomatoes (only because I had them on hand), scallions, chives, and paprika, as well as my Avenue spice. I added the fish to the soup towards the end of the cooking process so that it stayed in larger pieces, but melted in your mouth when you ate it.

Additionally I finished this soup with fresh ricotta that I made. The additional dollop of rich, lightly lemon flavored cheese to this brought it to another tier of flavor.

Feel free to change up the vegetables, swap out a fish, add more heat or acid to the soup, but this recipe works extremely well, and I strongly recommend trying it out.

Enjoy.

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Ingredients

• cod, filet 1.75 lbs

• chicken stock 1-2 qts

• leeks, sliced and cleaned* 6 ea

• butter 8 oz

• scallions 3 bunches

• potatoes 2 lbs

• celery root 2 ea

• cream 1 qt

• curry powder, madras 2 T

• tomato paste 4 T

• garlic, sliced 2 cloves

• tomatoes, diced 2 ea

• Avenue spice 1 T

• crushed red pepper 1 tsp

• dried chives 2 T

• paprika 1 T

• salt and pepper to taste

*on my vichyssoise recipe I go into detail on how to clean leeks properly

Garnish

scallions, parsley, preserved lemon ricotta

Method of Procedure

1. Start your soup with your garlic, scallion whites, crushed red pepper, and leeks. Cook while occasionally stirring, on medium heat to wilt down the leeks.

2. Once they've cooked down by almost half, add your butter and cook while stirring until they begin to color.

3. From there add your tomato paste, paprika, curry powder, diced tomatoes, dried chives, and Avenue spice.

4. Continue to cook while stirring to make sure the ingredients are properly blended.

5. Once blended add your celery root potatoes. Stir to coat then put in your cream, and bring to a quick simmer.

6. Next put in your chicken stock and continue to simmer until the potatoes and celery root are tender.

7. Put in your pieces of cod, and simmer for around 20 minutes.

8. Season to taste and remove from heat.

9. Serve with scallions, parsley, preserved lemon ricotta.