Ingredients to serve 4 -6
- 2 ltrs good quality fish stock
- 2 carrots, diced into ½-inch cubes
- 2 celery stalks, sliced
- 1 small celeriac, diced into ½-inch cubes
- 1 parsley root (or parsnip), diced into ½-inch cubes
- 125g cod fillet (skin and bones removed) cut into 1-inch cubes
- 125g halibut (skin and bones removed) cut into 1-inch cubes
- 125g salmon (skin and bones removed) cut into 1-inch cubes
- 125g monkfish tail cut into 1-inch cubes
- 125g fiskepudding (or homemade fish dumplings. Optional)
- 1 tbsp plain flour
- 300ml double cream
- 2 tbsp good quality red wine vinegar (to taste)
- 1 tbsp sugar (to taste)
- Salt and freshly ground white pepper
- A handful of chopped chives to garnish
- Bring the fish stock to boil in a large pot
- Add the chopped vegetables and simmer for 5 minutes
- Whisk the flour into the cream and add to the soup, and bring to the boil
- Add the sugar and the vinegar gradually and taste to get the right balance between sweet and sour
- Add the fish and fiskepudding/dumplings and simmer until the fish is just cooked (around 6-7 minutes)
- Season to taste with salt and freshly ground white pepper and sprinkle with some finely chopped chives
- Serve with lots of crusty white bread to dunk in the soup
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