Fish soup with Havdryss
We never get tired of making this lovely fish soup on a cold rainy day in Trøndelag Norway.
Ingredients
Method
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400–500 g white fish (cod, pollock, cusk) cut into cubes
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100 g shrimp (optional)
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1 shallot, finely chopped
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1 tbsp tomato paste
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2 carrots, diced small
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½ celeriac, cut into small sticks
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2 cloves garlic, finely chopped
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1 tbsp butter or oil for frying
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8 dl fish stock or fish broth
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2 dl heavy cream
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1 tbsp cornstarch mixed with a little cold water (for thickening)
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1 tbsp Havdryss The Coastal Origin (refined)
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1 tbsp Havdryss Essence of the North
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Chop the onion, garlic, carrots, and celeriac. Cut the fish into approx. 3×3 cm cubes.
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Heat butter or oil in a pot. Sauté the carrots, celeriac, and garlic over medium heat until the onion is soft and translucent, about 5 minutes. Add the tomato paste and cook for 1 minute to remove the raw taste.
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Pour in the fish stock and let the soup simmer gently for about 10–15 minutes, until the vegetables are tender.
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Stir in the Havdryss and let the soup continue to simmer for 5 minutes.
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Add the cream and thicken the soup with the cornstarch mixture.
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Reduce the heat so the soup is just below boiling (poaching temperature). Add the fish pieces and let them cook gently for 5–7 minutes until done.
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Add the shrimp (they only need to be heated through). Adjust the flavor with lemon, salt, pepper, and more Havdryss if needed. Sprinkle with fresh thyme, dill, or parsley before serving.