Norway · Fish · No. 386
Norwegian-Style Creamy Fish Soup (Fiskesuppe)
A single portion of Norwegian cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Melt the butter in a saucepan, add the carrot, leek and potato, and cook gently for 5 minutes until starting to soften.
- 2
Pour in the stock, bring to a simmer and cook for 10 minutes until the vegetables are tender.
- 3
Stir in the cream and bring back to a gentle simmer, then add the fish and poach for 4–5 minutes until just cooked through.
- 4
Stir through most of the dill and season to taste.
- 5
Ladle into a bowl, scatter with the remaining dill, and serve with the lemon wedge.
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