Tag: Low Calorie

Inspired by tradicional Nordic fish soups. A few twists make this soup as delicious as the original but more nutrionally balanced.

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.