Nordic Fish Soup
Inspired by tradicional Nordic fish soups. A few twists make this soup as delicious as the original but more nutrionally balanced.
Ingredients for the Fish stock
- 100 gr of white Fish
- 500 ml Water
- 2 Garlic cloves
- 1 Bay Leaf
- 1 Celery stalk
- 1 pinch of Salt
- 1 tbsp Pepper corns
Ingredients for the Soup
- 1 Red Onion
- 1/2 Fennel bulb
- 2 Celery stalks
- 1 Bay Leaf
- 2 tbsp of Extra Virgin Olive Oil
- 200 gr baby Potatoes
- 2 Carrots
- 4 Tomatoes
- 200 ml Fish stock
- 1 Parsley bunch
- 50 ml Crème Fraiche
- Dill
Start by preparing the fish stock. Pour 500 ml of water in a pan. Add a bay leaf, the garlic, one celery stalk, one carrot, a handful of peppercorns, a pinch of coarse sea salt and bring to boil. When the water is boiling add the fish and cook for 10 minutes. Remove the fish, strain the stock liquid and reserve. Peel the onion, carrots, potatoes and tomatoes. Cut the onion, celery and fennel in big chunks. Heat up the olive oil. Add the onion, fennel and bay leaf. Fry until the onions turn golden. Add the potatoes and carrots cut into small cubes. Stir fry for a few minutes. Add the chopped tomatoes and carry on stiring for another 5 minutes. Add the wine an the fish stock and let it cook until the potatoes are ready. Remove from the heat. Add the creme fraiche and sprinkle with chopped parsley. Stir well and add the spinach leafs. Plate the fish and pour the soup over it. Top with a dill stalk.